minced meat?

Question

I really need a traditional receipe for this product from a german or english source have been on the web want a family tried and true one but not with tongue or fermented meat

no it isn't sherpards pie but will try that . yes with suet and fruit I need amounts and spice list, want to can 20 quarts

Answer 1

How about a traditional Shepherds' pie?

Ingredients
25g/1oz dripping
1 large onion, finely chopped
1 small tin chopped tomatoes
1 tbsp plain flour
225ml/7 ½ fl oz chicken, beef or lamb stock
450g/1lb minced lamb
1 tsp anchovy essence
10ml/2sp Worcester sauce
2 bay leaves
2 sprigs of thyme
salt and pepper

For the mash
700g/1 ½ lb potatoes
55ml/ 2 fl oz milk
75g/3oz butter
1 egg yolk

Method
1. In a large non-stick casserole dish heat 1 oz of dripping. Add 1 large onion and cook for a further 5 mins.
2. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince up evenly and cook, until browned. While the meat is frying, break up any lumps with the back of the spoon.
3. Stir the onions in the pan and add 1 tablespoon of plain flour (this helps to thicken the juices) and stir. Mix well and add 2 bay leaves, 2-3 sprigs of thyme and the anchovy essence and stir.
4. To the onion mix add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcester sauce.
5. Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture.
6. Bring the mixture to the boil, adding a pinch of pepper and let it simmer for about 45 minutes.
7. Boil the potatoes, sieve and put into a bowl. Add the butter and egg yolk, and mash together. Season with salt and black pepper.
8. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.
9. Put the dish into the oven-gas mark 6 until it is bubbling and golden.

I hope you like it. Good luck

Sorry my bad I took you to mean english version of mince meat, but for the mince meat in pies the recipie is as follows:

Ingredients:
1 lb (450 g) Bramley apples, cored and chopped small (no need to peel them)
8 oz (225 g) shredded suet
12 oz (350 g) raisins
8 oz (225 g) sultanas
8 oz (225 g) currants
8 oz (225 g) whole mixed candied peel, finely chopped
12 oz (350 g) soft dark brown sugar
grated zest and juice 2 oranges
grated zest and juice 2 lemons
2 oz (50 g) whole almonds, cut into slivers
4 level teaspoons mixed ground spice
½ level teaspoon ground cinnamon
¼ level teaspoon freshly grated nutmeg
6 tablespoons brandy

Method:
All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (120°C). (No gas mark ¼? click here) Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. Don't worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients. When the mincemeat is quite cold, stir well again, adding the brandy.

Store in sterlised Jars.

Again my apologies and good luck. I hope you enjoy this better.

Answer 2

The answers to your question could depend on where the person is from. There is a pie made from "Mince Meat" That has absolutely no meat in it. It is made from fruit consisting of mainly apples, raisins and spices. Not sure where the name came from but it is a traditional Thanksgiving dessert

Answer 3

Shepard's pie is not mince meat which is a dessert pie. Most mincemeat today contains, chopped apples, spices, suet raisins etc. Originally it also contained very finely chopped meat. You can buy canned mincemeat pie filling that is satisfactory and will save you a LOT of work.

Answer 4

Mincemeat - the type used in pies uses candied dried fruits, suet and sometimes ground meat, but mainly suet.

What's suet? Beef fat.

Answer 5

I have one I use that is Morrocan (from the BBC website)

It is really tasty and very easy to make. Infact I made it on saturday night for six people and served with some cous-cous.

Its called a Kefta tagine (meatballs with eggs) - you can leave out the eggs if you wish but that is how its traditionally served.

It is very mildly spicy and the sauce is sweet from the honey.

Delish!!

http://www.bbc.co.uk/food/recipes/database/keftetagine_85457.shtml

Its also a recipe you could easily adapt to your own taste.

Answer 6

go to this web site www.southeastradio.ie under the ellen lynch page conection

youll see

Answer 7

Shepards pie is not mince meat!!!!!