Recipe courtesy of Cheryl Smith

Mince Meat Filling

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  • Level: Easy
  • Yield: 8 servings
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3 ounces rump steak or brisket (optional)

1 quart water

1 12/ cups ground suet (ground beef fat)

1 1/2 cups raisins

1 1/2 cups currants

1 1/2 cups candied mixed peel

1 1/2 cups Granny Smiths, peeled, cored and chopped

1 1/2 cups sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground all spice

1/4 teaspoon ground cloves

1/4 teaspoon ground salt

1/4 teaspoon ground pepper

1/2 cup Brandy

Juice and Chopped zest of one lemon


  1. Put the beef into a small saucepan and cover with water and bring to a boil until cooked well done. When cooked, pour off the juice, then grind or chop the beef finely. Mix all the ingredients together in a bowl, cover and let stand for several hours. Pack the mincemeat mixture into sterilized jars, seal tightly and refrigerate. Should keep up to six weeks.
  2. To make pie: place mixture into home made or store-bought pie crust and bake at 350 degrees until crust is golden brown and flaky.