Potato masher is a good one

Very useful tips from other members.i am surely going to follow some.

i use the egg flip to cut mine while its cooking

I always blitz my mince when making bologna isle or savory pie using my barmix.

I suggest that you place the mince in a pan/pot on a hot element and stir with a wooden spoon as it is browning , if it should go lumpy wait until it is fully browned and MASH it with a potato masher before adding any other ingredients. This has never failed for me. good luck!

Thanks for all your clever answers. I’m going to try out a few of them and see what works best. I like the potato masher, stirring, and having the right size pan ideas the best. I’ll post back and let you know.

Also, make sure your meat is fresh and try not to use a metal spatula/spoon when cooking it. Use wooden materials,

I freeze mince and when its time to cook it, I put it in a saucepan and with a wooden spoon shave off the mince from the frozen block on medium heat. Takes an extra 5 mins but its very smooth.

Add defrosted mince to frypan, use a steel BBQ mate or a lifter to dice mince starting at one side across to the opposite side, then dice mince starting at he top of the pan through to the bottom, lift, turn mince and repeat as often as needed. Mince ends up finely diced and this is quick to do. As you add other ingredients, repeat.

give it a good mash before cooking and constantly chop at it while cooking and it will not be lumpy at all

I agree with aunty joc, good quality mince is the key

I always use a good quality mince either heart smart, or premium. The lesser quality will have more fat and also more water. Fry/ brown on a high heat but be careful not to burn ( depends upon your cookware as well some pans have a higher heat ), I fry onion, garlic and celery then add mince to the same pan,..turn the meat, stir and squash with a spoon rather than chop. If the mince isn’t properly defrosted, turn and scrape, keep turning and scraping, once browned add your tomatoes or whatever. Even when making savory mince in a pressure cooker I will brown the mince before adding other ingredients. Good luck.

I agree adding some water and using the right sized pan makes all the difference

Make sure the size of your frypan is not too small for the amount of mince you are cooking, or do in two batches. I use a spatchula with a flat sharpish edge and chop consistently until it is all in little pieces.

I use a fork ,to get all the lumps out.

Put the mince in a bowl first and toss it around with some olive oil. When adding to the fry pan don’t add anymore oil. I read that in a magazine and it seems to work pretty well.

Add at least half a cup of water and keep breaking it up. No lumps.

I use the potato masher. As it is browning I mash it.

I use a fork to separate it as it cooks. A little water or stock can help too.

Break it up before you cook it and then for the first few minutes of cooking use a wooden spoon with a straight edge and “chop” it. Might take a little effort but works really well.