Savory Meat Filling (Printable Version)

Seasoned ground meat with aromatics and spices, ideal for pies, pastries, and more.

# Ingredient List:

→ Meats

01 - 14 oz ground beef or lamb

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 small carrot, finely grated
05 - 1 celery stalk, finely diced

→ Spices & Seasonings

06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground black pepper
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt, or to taste

→ Liquids

11 - 2 tbsp tomato paste
12 - 1/4 cup beef broth or water

→ Fats

13 - 2 tbsp olive oil

→ Optional Additions

14 - 2 tbsp chopped fresh parsley
15 - 1 tsp chili flakes

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 3 to 4 minutes.
02 - Add ground meat, breaking it up with a spatula. Cook until browned and no longer pink, approximately 6 to 8 minutes.
03 - Stir in ground cumin, smoked paprika, black pepper, dried oregano, and salt. Cook for 1 minute until fragrant.
04 - Mix in tomato paste thoroughly, then pour in beef broth or water. Stir to combine all ingredients evenly.
05 - Reduce heat to low and simmer for 5 to 7 minutes, stirring occasionally until the mixture thickens and most liquid evaporates.
06 - Remove from heat. Stir in parsley and chili flakes if using. Adjust seasoning to taste.
07 - Allow the filling to cool slightly before use in pies, pastries, or stuffed vegetables.

# Expert Tips:

01 -
  • It's ready in 35 minutes flat, turning basic pantry staples into something that tastes like you spent hours in the kitchen.
  • One batch makes enough to fill pies, stuff peppers, top nachos, or freeze for those nights when you need dinner with zero creativity left.
02 -
  • Don't skip the step of letting the aromatics soften first—adding cold vegetables to cold meat makes the meat clump rather than breaking apart properly.
  • The filling thickens as it cools, so it may look a bit looser than you expect when it's still hot; this is normal and actually what you want.
03 -
  • Breaking the meat into small, even pieces rather than large chunks creates better texture and helps the filling bind cohesively when you use it.
  • If your filling looks too loose after simmering, don't add more heat or cook longer—instead, remove it from the pan and let it rest for a few minutes, as it will continue to thicken slightly as it cools.

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