meat mincemeat recipe
The Best meat mincemeat recipe
I love how adaptable it is—great for potlucks, family gatherings, or just a quiet night in. The kids always ask for it after school, and honestly, I don’t mind feeding them more than once a week. Plus, it’s a way to use up leftovers or extra meat in a way that feels fresh and intentional. And let’s be honest, meat mincemeat isn’t just delicious—it’s also a way to pack in some protein and healthy fats without overcomplicating things. It’s the kind of meal that feels like a little extra love, and that’s what makes it worth repeating.
Classic Meat Mincemeat Pie Filling
A hearty, savory filling that pairs perfectly with a flaky pie crust, this meat mincemeat recipe delivers rich flavors with tender beef and aromatic spices. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb ground beef (80/20 fat ratio)
- 1/2 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup beef broth
- 1 cup tomato sauce
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp olive oil
👨🍳Directions
-
1
In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked through. Drain excess fat if needed. -
2
Add the diced onion, carrot, celery, and garlic. Cook for 5 minutes until softened. Stir in thyme, rosemary, black pepper, and salt. -
3
Pour in the beef broth and tomato sauce. Simmer for 10 minutes until the mixture thickens slightly. Stir in tomato paste, Worcestershire sauce, and soy sauce. Cook for another 5 minutes. -
4
Remove from heat and let the mixture cool before combining with the sauce. Stir well to ensure even distribution.
🔧Equipment
- Large skillet
- Mixing bowls
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Meat Mincemeat Pie Filling Works
❓ Frequently Asked Questions About Meat Mincemeat Pie Filling
1. What is the best way to store homemade meat mincemeat?
Keep your mincemeat in an airtight container in the fridge for up to two weeks. For longer storage, freeze portions in a single layer on a tray first, then transfer to a freezer bag. Thaw in the fridge overnight before reheating.
2. How do I reheat meat mincemeat without it drying out?
For best results, reheat gently in a saucepan over low heat, stirring frequently until warmed through. If using a microwave, transfer to a microwave-safe dish and cover loosely with a damp paper towel to retain moisture.
3. Can I substitute any of the dried fruits in the recipe?
While traditional mincemeat relies on a mix of dried fruits, you can experiment with a few swaps—just be mindful of flavor balance. Try reducing the quantity of apricots and adding more raisins or dates for a sweeter profile, or swap in a small portion of dried figs for a deeper, earthier note.
4. What if I don’t have a slow cooker? Can I still make this?
Yes! Use a Dutch oven or heavy-bottomed pot on low heat for about 4–5 hours, stirring occasionally, until the mixture thickens. Alternatively, bake at 325°F (165°C) in a covered dish for 2–3 hours.
