How to make tastier mince?

Mayflower10cat

Brown sauce, Soy Sauce, half a tin of anchovies, Miso paste, Mushroom Ketchup, left over wine (preferably red.) Any of those additions 'savouries up' mince. I don't eat meat but Quorn mince always needs a bit of Oomph to make it interesting. Good old Bisto Powder is great for this also any gravy granules.

Carrot007

Garllic, around 3 cloves per 500g of mince if not more (I like garlic).
Henderson's Relish (not the one from the wrong side of the country like other people are mentioning!)
I always use those jelly instead of stock cubes. and tend to double the ammount I use, and maybe even add a veg one as well just for good measure.

Wine, Beer, Cider, Etc...

A box of pasatta (including extra garlic of course!) is alwasy good in a cottage/shepherds pie too.

Salt and pepper shoud not be forgot either! Bit of Maldon and some white pepper goes nicely.

I also tend to mix my minces. Add a bit or turkey/pork/chicken mince just to add extra flavour.

And don't forget the salt,pepper,cream,grated cheese in the mash!

Lucy_Lastic

Add a glass of red wine and (as it's lamb) a little chopped rosemary and a heaped teaspoon of mint sauce.

[Deleted User]

Wow - so many great suggestions; don't know where to start ...

Have added some tomato puree (as lots of people mentioned this) plus salt & pepper, and have brown sauce, Worcester sauce, Marmite, etc. on hand for possible use after tasting later.

Cheese in the mashed potato is a good idea too.

Thanks everyone :T

SunnyGirl

I was going to say don't be afraid to add salt and pepper as it makes such a difference to a dish. Worcester sauce, bay leaves and tomato pur!e are my go to ingredients along with a base of 2 onions, 2 carrots at least and 2 sticks of finely chopped celery. I know it's all done now but you'll have a good idea for next time too.

Let us know how it turned out!

C_J

With lamb mince, I always add a glug of anchovy sauce (or essence, or paste, whichever I happen to have in store at the time). It gives it a lovely depth of flavour.

bouicca21

Lamb mince makes very good curry.

Jojo_the_Tightfisted

Make sure the onions are really well cooked and starting to change colour before you add the meat. Make sure the mince is properly browned and slightly catching before you add the liquid.
Add less liquid. If you're normally adding tinned tomatoes, try substituting that with a huge (2 tbsp or more) squirt of tomato puree and a little bit of water. A squirt of Harissa paste helps (if you like some warmth). Or Ras El Hanout.

A little bit of tamarind paste melted in hot water adds 'something' because it's sweet, sour, dark and rich - it's what gives tinned Tomato Soup a deeper taste than boiled tomatoes.

And stock cubes in the liquid/gravy granules at the end. Beef, chicken, onion, give deeper, richer flavours.

karcher

Onions, garlic, fresh chillis, tomato puree, peppers - mix of red and green, a generous splash of Lee & Perrins, a liberal dose of Tabasco Sauce and finally some mushrooms and a grind of salt and pepper.

JIL

My daughter worked in a classy restaurant, they used a lot of mushroom ketchup. I had never heard of it but looked it up and ordered some from ocado. It definitely lifted my vege mince.

http://www.waitrose.com/shop/ProductView-10317--2824-Geo+Watkins+mushroom+ketchup