Savoury Mince Beef with Marmite

Savoury mince beef, a cheap and cheerful meal that takes me back to my childhood, I have of course added a few tweaks to turn up the flavour.

Anchovies and marmite add wonderfully umami notes and the bacon… well bacon just makes everything better.

Easy Fried Minced Beef

Minced meat, whether that be beef, pork or occasionally lamb formed a huge part of the foods of my childhood.

I still use it a lot today in dishes like my beef mince stuffed mushrooms, Thai minced pork, minced beef and potato curry, minced beef and potato pie and of course, cottage pie!

This savoury mince beef recipe is an ode to the relatively simple food I grew up with, of course with a liberal sprinkling of my modern eating sensibilities.

Rather than the OXO cube and maybe a dollop of brown sauce that my Mom would add I go in a different direction.

Anchovies, Worcestershire sauce and marmite all add a deep rich umami flavour to the dish.

I also add a little bacon for a salty sweetness, and because bacon is, well genius in everything!

It takes about 50 minutes to cook, but much of it is spent with your feet up whilst it gently simmers.

If you like the sound of this dish, check out its sister recipe, beef mince and dumplings!

Frequently Asked Questions

Can I use a non-stick frying pan?

You can but you will lose a bit of flavour because those bits of meat that stick to the base of the pan add so much to a dish!

What is marmite?

Marmite is a “yeast extract” much loved or hated by many in the UK. I am not a fan of it as a spread but it works wonders in dishes and in particular gravies. I use it in dishes like my steak and ale pie as well as my vegan onion gravy.

If you can’t get it try and look for vegemite, an Australian yeast extract.

Do I have to use anchovies?

No, you can omit them, however, they do add a nice umami banknote to this dish. Do not worry, they do not taste like anchovies on a pizza, they just amp up the savoury tones in the mince beef!

Can I make this in advance?

Yes, it will be fine in the fridge for 2-3 days, in fact, it will get better with time. To reheat, place it in a small saucepan with a lid over a low-medium heat.

You can also scale the recipe up and freeze portions for up to 3 months. I prefer to defrost before reheating.

Serving Suggestions

Growing up my Mom would typically serve fried savoury mince with mash and peas.

Usually, it would be mashed potatoes, but you could serve this with both swede and carrot mash or celeriac mash and it would be wonderful.

It is pictured here served with a jacket potato, or baked potato if you must. I’ve recently discovered that you can cook cracking jacket potatoes in an air fryer and they are awesome!

You could also serve this over a nice cheesy polenta.

Sticking with the polenta theme, you could also serve it with fried polenta chips. Slather it over the top and add some more cheese and do that whole “loaded fries” thing but with polenta chips.

Equipment Used

I tend not to mention specific brands of kit unless I think it will make a material difference to the recipe. If you have any questions feel free to shout up.

• Weighing scales and or measuring cups and spoons.
• Stovetop.
• Reactive (not non-stick) frying pan, 28cm or 11″.
• Sharp kitchen knife.
• Chopping board.
• Stovetop.