This is a hearty, savoury beef mince dish that keeps the carbs low by leaning on cabbage, mushrooms, courgette and cauliflower rice. It is rich, filling and fibre-friendly, with a proper browned beef flavour rather than feeling like diet food.
Serves 3 generously, or 4 lighter portions.
For a Ninja Foodi or similar multi-cooker, use Sear/Saute mode to brown the beef mince, then cook the onion, mushrooms, garlic and spices in the same pot. Add the cabbage, courgette and stock, then use Bake/Roast at 180°C for 8-10 minutes with the lid closed. Stir in the cauliflower rice and spinach at the end, then use Air Crisp at 190°C for 4-6 minutes if you want a slightly drier, roasted finish on top.
Make Wagyu Burgers at Home
This is the Wagyu version of our Gourmet Burger Mince. Made from a blend of chuck, short rib and brisket. The fat content from North Yorkshire Wagyu makes this mince perfect for the beefiest tasting burgers.
£19.50
Introducing our Gourmet Burger Mince, the ultimate choice for crafting restaurant-quality burgers right in your own kitchen. Sourced exclusively from Native Breed Beef, our mince is a balanced blend of chuck, brisket, and short rib. Each cut is chosen for its specific fat content and flavour profile, ensuring that every burger you create is exceptionally juicy, rich, and full of depth.
Price range: £14.43 through £72.16
Our Native Breed Minced Beef is made exclusively from cattle raised on North Yorkshire farms, known for their deep, beefy flavour and natural marbling. Carefully ground from a selection of shoulder and flank cuts, this mince is ideal for creating comforting dishes with real depth of character – from classic cottage pies to bolognese or hand-pressed burgers.
Freshly minced beef with around 20% fat for a delicious beefy flavour.
£8.50
Sides: Buttered tenderstem broccoli with lemon zest works beautifully, adding freshness and crunch without many carbs. A crisp cucumber, radish and herb salad with a yoghurt dressing would cut through the richness of the beef. For something more comforting, serve with roasted cauliflower florets or a celeriac mash enriched with a little butter and mustard.
Matches:
Brown the mince properly before adding liquid; that is where most of the flavour comes from. If the pan looks crowded, brown the beef in two batches so it fries rather than steams.
For extra fibre while staying low carb, cabbage, mushrooms, flaxseed, chia seeds and cauliflower are all doing useful work here.
Let the finished dish sit for 5 minutes before serving so the juices settle and the texture thickens slightly.
Red Wine: A medium-bodied Rioja works well with the smoky paprika and browned beef. Malbec is a good choice if you want something fruitier and more robust. A Cotes du Rhone would also suit the herbs, garlic and savoury stock base.
White Wine: Choose a fuller white rather than something too sharp. A lightly oaked Chardonnay can handle the beef and mushrooms, while a Viognier brings enough body and gentle fruit to match the spices. A dry white Rioja would also be a smart fit.
Beer & Cider: A brown ale or amber ale pairs nicely with the browned mince and mushrooms. A dry stout would work if you want something deeper and roasted. For cider, choose a dry, tannic farmhouse-style cider rather than a sweet one.
Non-Alcoholic: Sparkling water with lime keeps things clean and fresh. A chilled tomato juice with black pepper and celery salt echoes the savoury flavours. Alcohol-free amber beer is also a strong match for the beef and paprika.
