Classic Curried Mince


April 25, 2016

Classic Curried Mince 5 0 5 8

Super versatile slow cooked curry mince - eat it alone or use in lots of other dishes!

  • Prep: 5 mins
  • Cook: 5 hrs
  • 5 mins

    5 hrs

    5 hrs 5 mins

  • Yields: 6-8


1kg lean beef mince

1 large onion diced

1 large carrot, diced finely

1 heaped teaspoon minced garlic

1 tablespoon Worcestireshire sauce

1/2 cup tomato sauce/ketchup

2 tablespoon curry powder

1.5 cups liquid beef stock

Cracked black pepper to taste

Optional: 1 tbsp cornflour mixed with a little water to thicken end dish


1Combine all ingredients except the cornflour/water

2Cook on low for 4-5hrs on low

3Thicken with cornflour before serving if needed

Serving Suggestions

1Serve with creamy mash and cracked black pepper and a scattering of fresh chives

2Use as a ready made filling for curried pies, pasties or toasted sandwiches

3Top with mashed potato or sweet potato & cheese for a curried cottage pie

4Serve with seasonal vegetables and crusty bread roll

Submitted by Paulene Christie


14 Reviews

Tammy Shorten

October 8, 2016

This curried mince is the best, my hubby is very fussy with mince dishes and he loved it, went back for more. It is so easy to make. I definitely want to use this to make the cottage pie. It’s a must to try

Ceri Blythe

September 13, 2016

Made this last night, and added diced spuds and green beans. Had a taste at 5hrs and it didn’t seem to have much flavour (and spuds were still hard) so I left it cook for another 1.5 hrs (adding cornflour too) and wow, it was awesome. Spuds cooked to perfection and the fast packed a punch.


September 9, 2016

what a great meal to change it up, i made it and then i put hash browns and cheese on top with Tea towel for another hour and made a “sheppards pie” Of course every vegetable i have goes in lol

Colleen Snibson

August 18, 2016

This was such a great recipe. Full of flavour. I added more vegies to mine. Some parsnips, swede, turnip, and celery. I served it with mashed potato and it was yum. Using the leftovers to make curry puffs.


August 15, 2016

Yum! This is the most flavoursome recipe I’ve made in my slow cooker. The texture was not at all gluggy as I expected. The only thing I did different was that I added a fresh long red chilli from my garden. It holds up well if cooking for 8+ hours on low. It definitely has more flavour the next day and freezes very well. If you can resist eating it all as is the possibilities of what you can do with this as a base are endless.
Thanks for sharing Paulene.


July 9, 2016

I cooked the mince and made curry puffs out of them. Froze half. My husband 12 year old and 6 year old love them


July 6, 2016

Absolutely love it even my 15 yr old does. I have added extra vege in to this next batch, red capsicum has been added with an extra carrot and onion.

headshot with sc

So pleased you enjoyed it 🙂


June 17, 2016

I have never given a review on any recipe before, but this one worked out so well I have to say it will be used again and again. So quick n easy to prepare and delicious!! Hubby liked it a lot. 5 yr old; not so much, but he still gobbled it up. Have had two evening meals from this one batch and still had some over to freeze, so it is a very economical meal as well. Thank you! 🙂


June 10, 2016

When cooked can leftovers be frozen?


Janet Hitchcock

May 21, 2016

Was amazing, I made rice with it instead of mash potato. It’s also great in toasties the next day!

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Thanks! 🙂

Melissa Gillespie

May 16, 2016

I thought this was wonderful. I followed the recipe almost completely – I used a couple of cups of the frozen mixed veggies (the little cubes of carrot with corn and peas), as that’s what I had on hand. The flavours were great together! I topped it with sweet potato and turned it into a cottage pie. Even my picky almost-7-year-old loved it…I caught her licking her plate! 🙂

Abigail Pope

April 25, 2016

First time I’ve ever cooked mince in a slow cooker, as I thought it would go claggy/clump together, and would need to be browned beforehand, which is something I don’t like to do with meat and my slow cooker. It’s turned out great. I changed the recipe, as was just using leftovers, but used the same amount of meat, 500ml of King Island beef stock, an onion, tomato paste, herbs, etc. Same cooking time, then added corn/water to thicken, and cooked it another 30mins. Easy, and looks delicious.

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