Meat pie filling. Find Deals on Mince Meat Filling in Baking Supplies on Amazon. A great deep dish meat pie made with potatoes, carrots and peas in a rich gravy. Lamb chicken or pork can be used in place of beef.

Meat pie filling When pork is cooked remove fat from pan. Leftover roast beef, apples, raisins, and spices become a quick make-ahead filling for mincemeat pies. Directions In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. You can have Meat pie filling using 12 ingredients and 3 steps. Here is how you cook it.

Ingredients of Meat pie filling

  1. You need 100 g of Irish potato.
  2. Prepare 5 cups of diced carrots.
  3. It’s 1 cups of diced onion.
  4. It’s 100 g of fresh meat.
  5. It’s 3 of red pepper.
  6. It’s 2 tbsp of curry powder.
  7. Prepare 1 tsp of salt.
  8. You need 4 of Maggi cubes.
  9. Prepare 1/2 tsp of thyme.
  10. It’s of Spices.
  11. It’s 2 tbsp of flour.
  12. You need 1 cup of water.

For the filling: Add the oil to a large skillet and set it over medium heat. Add the red pepper flakes and garlic, then cook for another. Borden Naturals Mincemeat Pie Filling and Topping Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water.

Meat pie filling instructions

  1. Cut your Irish potatoes and diced in to small cubes wash and put in your frying pan add your diced carrots onion,pepper and minced meat.
  2. Add all your ingredients spices salt curry powder and 1 cup of water.
  3. Allow to cook on low heat after few mint add the remaining spices and flour then stir allow to cook until soft.ready for filling enjoy.

Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato. This hearty meat pie has a filling seasoned with a tasty combination of herbs and spices and is topped with a flaky golden crust. Called tourtiere, it's a dish traditionally served by French Canadians following mid-night Mass on Christmas Eve.

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