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Mince

Mince is cheap, versatile and very useful to have in your freezer. Find out more on how to make the most of mince, plus mince recipes we love.

Mince

 

  • Low-fat mince is not always best – a higher fat content will often boost the flavour of the meat and prevent drying out.
  • Look out for British mince and, with lamb and beef, the Quality Standard label is the best indicator of good-quality meat. 
  • Beef mince is made up of meat from the forequarter, including cuts such as shoulder, brisket, flank, neck and shin.
  • Unlike when you buy cuts of beef, mince should be bright in colour – if it looks a dull red or pale pink, it’s probably not fresh.
  • Good-quality lamb and pork mince are both readily available at supermarkets. Buy the best quality you can afford.
  • Chicken mince is hard to find in supermarkets, so either whizz up the equivalent weight of chicken breasts in a food processor or use turkey mince – a lean, healthy meat that has a more robust flavour than chicken.
  • Vegetarians can use Quorn mince but may need to add extra binding agents such as egg and/or breadcrumbs for recipes that require the mixture to stick together, such as burgers and meatballs.

 

Shepherd's pie

Shepherd's pie

This rustic shepherd's pie is a perfect for kids' suppers.

Lamb moussaka with feta topping

Lamb moussaka with feta topping

This makes two meals for four so you can eat one and freeze the other for up to 1 month.

Beef tacos

Beef tacos

These beef tacos are so easy to prepare, and will add a touch of Mexican spice to your week!

Balti pie

Balti pie

A simple spicy pie recipe, ideal for freezing ahead

Greek beef burger with beetroot relish

Greek beef burger with beetroot relish

This quick burger recipe conjures up flavours of sunny Greece. Use fresh beetroot if you can.

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