Add in the chopped onions into a pan with a 2 tablespoons of neutral oil and sauté until translucent.
Add minced garlic, minced ginger, scotch bonnet and stir till well combined.
Once onions begin to wilt and change colour add lean ground beef. There is no need to drain the beef.
Sautee until cooked and break up into crumbled pieced with the back of spoon.
Add paprika, thyme, black pepper and all spice and mix well.
Add your your soy sauce and 1 tablespoon of ketchup and mix well. Taste and season with salt and add more ketchup if necessary (1 tablespoon more to taste).
Set stove to medium low setting and add 1-2 cups of stock. Cook and simmer meat for approximately 20–30 minutes. Start with 1 cup and add more as necessary, you don’t want a dry meat, the filling should be moist.
Add in the breadcrumbs and stir to combine mixture. Again just make sure there is enough liquid to absorb the breadcrumb. Taste and adjust seasoning as necessary.
The filling should not be dry but should be quite moist.
Put in bowl, cover with plastic wrap and allow to cool to room temp. You can place in fridge as well and