5 Mince recipes you'll make on repeat

🔪 Easy   
🍽️ 6   
🥣 10 minutes   
⏲️ 20 minutes

📌 Ingredients:

For the pickled cucumber:

• 1 Mediterranean cucumber, sliced into thin rounds
• 1 lime, juiced
• 1 cup red wine vinegar, warmed slightly
• 1 small red onion, thinly sliced

For the sloppy joes:

• olive oil, for frying
• 500 g Woolworths chicken mince
• 1 onion, thinly sliced
• 1 clove garlic, crushed
• 1 x 400 ml can coconut cream
• 6 T Woolworths mango atchar
• 6 sesame bread rolls, halved and toasted
• fresh coriander, for serving

📌 Cooking instructions:

1. To make the pickled cucumber, mix all the ingredients together in a bowl and allow to stand while you prepare the chicken.

2. Heat a splash of olive oil in a large pan and fry the mince until golden and cooked through.

3. Remove the mince from the pan and sauté the onion until translucent. Add the garlic and fry until fragrant, then add the coconut cream and atchar. Cook until the liquid is reduced by half, then add the cooked mince. The sauce should be thick enough to coat the mince.

4. Serve the chicken mince on the rolls, topped with the coriander and pickled cucumber.

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This Mexican bake is one of our most popular recipes! Spicy mince-and-bean wraps are smothered in cheese sauce and baked to perfection. But that’s not all! A creamy green avo sauce is dolloped on top to make it extra delicious.

📌 Ingredients:

For the savoury mince:

• 2 T olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 t Woolworths enchilada spice
• 1 t smoked paprika
• 500 g beef mince
• 1 x 400 g can red kidney beans, undrained
• 2 T tomato paste
• 1 x 400 g can diced tomatoes
• salt, to taste

For the cheese sauce:

• 4 T butter
• 2 T flour
• 2 cups full-cream milk, heated
• 100 g Cheddar, grated
• 100 g Gouda, grated
• white pepper, to taste
• salt, to taste

For the green dressing:

• 1 avocado, cubed
• 1 clove garlic
• 30 g fresh coriander
• 2 green chillies
• 1 lemon, juiced
• 4 T olive oil
• ¾ cup buttermilk
• salt, to taste
• 4–6 Woolworths ancient grain wraps
• 80 g mozzarella, sliced

📌 Cooking instructions:

1. Preheat the oven to 180°C. To make the mince, heat the olive oil in a large pan over a medium heat, add the onion and sweat for 5 minutes. Add the garlic, enchilada spice and paprika and cook for a further 5 minutes. Add the mince and fry until cooked, about 10 minutes.

2. Add the beans, tomato paste and tomatoes, bring to the boil and simmer for 10 minutes.

3. To make the cheese sauce, heat the butter in a saucepan over a medium heat. Add the flour and whisk for 2 minutes, then gradually add the milk while whisking. Allow to thicken, then remove from the heat. Stir in the cheese, season and set aside.

4. To make the green dressing, place the avocado, garlic, coriander, chillies and lemon juice in a blender and blend until smooth. Add the olive oil, buttermilk and seasoning and blend until combined.

5. Fill the wraps with the mince and layer in a baking dish. Cover with the cheese sauce and top with the mozzarella. Bake for 40 minutes, or until golden.

6. Top with the dressing and serve.

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🔪 Easy 
🍽️ 4-6 
🥣 15 minutes 
⏲️ 15 minutes

📌 Ingredients:

• 100 g spring onions
• 2 baby cabbages
• 3 sunflower oil
• 200 g Woolworths Asian udon noodles, cooked
• 1 T Woolworths Asian sesame oil
• 500 g pork mince, at room temperature
• 1 x 5 cm fresh ginger piece, peeled and grated
• 1 red chilli, seeded and finely chopped
• brown sugar a pinch
• 3 T soya sauce
• 2 T mirin or pale dry sherry
• 2 t toasted sesame seeds, for sprinkling

📌 Cooking instructions:

1. Make sure that the pork is at room temperature. Chop the white parts of the spring onions and thinly slice the greens. Finely shred the cabbages.

2. Heat 1 T sunflower oil in a large pan. Add the cabbage and stir-fry until just wilted. Remove and mix with the cooked noodles and sesame oil.

3. Heat the remaining oil in the same pan. Add the mince and leave to brown, then stir around to break up into smaller pieces. Keep stirring for 1–2 minutes until just cooked through.

4. Add the spring onions, ginger, chilli and sugar. Stir for a few minutes. Stir in the cabbage and noodles, soya and mirin and mix well. Check the seasoning. Serve sprinkled with the spring onion and sesame seeds.

Cook's note: Do the quick prep work beforehand and supper will be on the table in just 15 minutes.

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We all have that one family favourite recipe that has been passed down for generations and is still enjoyed today. For Abigail Donnelly, it’s the classic cottage pie. Here she shares her gran’s recipe for this belly-warming favourite.

🔪 Easy 
🍽️ 4-6

📌 Ingredients:

• oil 2 T
• beef mince 1 kg
• onion 1, diced
• celery 3 stalks, thinly sliced
• carrots 2, diced
• garlic 4 cloves, chopped
• flour 2 T
• Worcestershire sauce 4 T
• good-quality beef stock 2 cups
• bay leaves 2
• dried thyme or oregano 1 t
• tomato paste 1 T
• potatoes 1 kg, mashed
• Cheddar cheese 100 g, grated
• butter 3 T
• nutmeg 1/2 t

📌 Cooking instructions:

1. Preheat the oven to 180°C. Heat the oil in a large pan. Add the beef and cook until golden brown and any liquid has evaporated. Add the vegetables and cook for a few minutes, then sprinkle with flour.

2. Add the Worcestershire sauce, stock, herbs and tomato paste. Bring to the boil. Cover and simmer for 30 minutes. If you need to add some water. 
Season.

3. Mix the cheese with the mashed potatoes, butter and nutmeg and season to taste. Place the meat into an ovenproof dish – I cook it in a cast-iron pan that I cook the meat mixture in. Spread the mashed potato over the meat and sprinkle over some nutmeg.

4. Roughen up the surface a bit using a fork so that the tips go crispy in the oven. Bake for 20 minutes or until golden brown and the meat sauce is bubbling. It's family tradition to serve it with frozen peas! 
salt and white pepper, to taste.

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This curried macaroni cheese is extremely comforting, and is a great way to stretch 500 g of mince to feed eight people.

🔪 Easy 
🍽️ 8 
🥣 30-40 minutes 
⏲️ 10-15 minutes

📌 Ingredients:

• 250 g macaroni, cooked

For the curried mince:

• 1 T olive oil
• 3 T butter
• 1 medium onion, chopped
• 1 T garlic, chopped
• 500 g beef mince
• 1 T Durban masala (or your favourite masala)
• 1 t red chilli powder, or to taste
• 1 t ground cumin
• 1 t garam masala
• 1 t celery salt
• 1 t ground coriander
• 1 x 25 ml sachet Woolworth beef demi-glace stock
• 1 x 400 g can chopped Italian Tomatoes, blended

For the sauce:

• 60 g butter
• 50 g flour
• 1 litre milk
• salt, to taste
• 1/2 t cayenne pepper
• 100 g Cheddar cheese, grated
• mozzarella and Cheddar, grated, for sprinkling

📌 Cooking instructions:

1. Heat the olive oil and butter in a saucepan. Fry the onion until caramelised.

2. Add the garlic and fry for 1 minute.

3. Add the beef mince and spices and brown the mince.

4. Add the demi-glace and tomatoes. Simmer over a medium-low heat until reduced and thickened, then set aside.

5. To make the sauce, melt the butter in a saucepan and add the flour. Cook for a few minutes until the flour and butter are golden in colour.

6. Add the milk all at once, whisking continuously. Add the salt and cayenne pepper. Whisk continuously until the sauce starts to thicken.

7. Once thickened, remove from the heat and mix in the Cheddar.

8. Place the cooked pasta in the base of a large casserole dish. Pour over the cooked mince and spread. Pour over the sauce.

9. Sprinkle over a generous amount of Cheddar and mozzarella and bake at 170°C until golden brown, about 10-15 minutes. Serve hot.

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