I usually only brown mince before it goes in cause of bacteria, and I actually read that on a website too that the only mince that really should be browned first is mince.
i'd read that too

plus, i like my mince in itty bitty bits, and you really can't achieve that if you don't brown it and break it down first!

never brown anything else unless i'm looking for that flavour in a gravy i'm making to put in it (so kinda wanting to sear it and release a little of the flavour for making gravy)