These recipes are perfect when you’re looking for comfort food and don’t have all the time and energy in the world to whip it up!
Filled with hearty seasonal ingredients, these creative winter recipes will turn your kitchen into a deliciously warm retreat.
No-fuss Shepherd’s Pie
Shepherd’s pie, also known as Cottage pie is a meat pie with a crust of mashed potato. This piping hot, hearty pie is perfect for cold, rainy, windy days and the recipe is so simple to throw together.
- 500g cooked lamb mince
- 1 tablespoon vegetable oil
- 1 tbsp ginger garlic paste
- Coarse salt and ground pepper (Acc. To taste)
- 1 large onion, chopped
- 2-3 Green chillies, chopped
- 1 tsp Red chilli powder
- 2 tbsp Tomato paste
- 1 tablespoon ketchup
- Large splash Worcestershire sauce
- 1 cup frozen vegetables
- Instant mashed potato flakes
- 1 cup mozzarella cheese (optional)
- Heat the oil in a pan, and sauté the onions for a few mins. When soft, add ginger-garlic paste, minced meat, salt, pepper, chili powder, tomato paste, Worcestershire sauce, ketchup and stir-fry for a few minutes. If the minced meat forms any lumps, break them gently.
- Stir in green chilies and frozen vegetables and bring to a simmer, then cover and cook for 10 mins.
- Meanwhile, heat the oven to 180C/gas mark 4. Prepare mashed potatoes as directed on the box. The potatoes will be stiff.
- Spoon or pipe the creamy potatoes over the beef mixture and sprinkle with cheese, if desired.
- Bake for 20-25 mins until the top is lightly browned. Leave to stand for 5 mins before serving.
Impossibly Easy Mini Chicken Pot Pies
Do you ever make something that is so delicious that you surprise yourself? That’s how I felt about these chicken pot pies! The flavors are incredible, it’s deliciously comforting and it’s impossibly easy. It’s loaded with chicken and vegetables in a creamy sauce and baked under a puff pastry crust.
Cozy up with these easy chicken pot pies, perfect for the whole family.
- 1 package puff pastry squares, thawed
- Chicken Filling
- 1 tablespoon butter
- 1 tablespoon oil
- 1 cup (about 1 medium onion) finely chopped onion
- 1 2/3 frozen mixed vegetables, thawed
- ½ tsp garlic paste
- 1 cup canned mushrooms
- ½ cup canned corn
- 3 tablespoons all purpose flour
- 2 1/2 cups chicken stock (broth)
- 3 cups (345 grams) bite-sized pieces of cooked chicken
- Salt and pepper to taste
- Heat the oil and butter in a skillet over medium high heat.
- Add the onions and sauté until the onions are translucent. Add garlic paste, mixed veggies, and mushrooms, corn and chicken. Season with salt and pepper
- In a separate bowl, mix flour with chicken stock and add it to the chicken filling. Bring to a boil. Simmer until thick, about 15 minutes.
- Pour your filling into the ramekins and let cool to room temperature.
- Preheat your oven to 190C/Gas mark 5 and gently cover the ramekins with the puff pastry squares. Press the dough against the sides so that it sticks and then press the edges of the pastry with the tines of a fork.
- Using a knife, cut little vents here and there in the surface of the dough.
- Beat egg and water together and brush mixture all over the top of the crust.
- Place your Chicken Pot Pies on a large baking sheet and bake for about 30-35 minutes or until the pastry is golden brown and the juices are bubbling. Let cool about 10 – 15 minutes before serving.
Note: This recipe makes five mini chicken pot pies. I made these mini pot pies because I love using ramekins to make individual portions of my favorite recipes. It’s just easier that way. But you can also easily make into one make one large Chicken Pot Pie if you wish.
Harees is a traditional Middle Eastern dish popular during Ramadan and other special occasions. The original recipe uses boiled, cracked, or coarsely-grounded wheat which is locally called “harees”. It is a thick porridge made with a few simple ingredients: wheat, choice of meat and spices.
This recipe is my version of an easy and simple harees. It’s hearty, full of flavor, and very easy to make. It makes a great meal, especially on a cold winter’s day. This recipe is super simple to make and a hit with our entire family.
If you’re in need of a hearty bowl to warm your soul this winter, this one will serve you well.
- 1 kg mutton (boneless or with bones – your choice)
- 4 cups white oats
- 1 tbsp of Ginger paste
- 1 tbsp of Garlic paste
- 2 tsp Red Chilli powder
- 1/2 teaspoon Turmeric powder
- 4 onions thinly sliced (which would be fried till they turn crisp and golden brown in color. These can be used for garnish as well.)
- 1 tsp coriander powder
- 1 tsp all spice mix powder
- (you can adjust the seasonings to your liking)
- 1/2 cup fresh coriander leaves
- 1/2 cup freshly chopped mint leaves
- 4 green chillies
- 2 tbsp tomato paste
- 2 fresh tomatoes chopped
- 1/4 cup oil
- Salt to taste
- Water as required
- Marinate the meat overnight with lemon and salt.
- Soak oats in water. Set aside until you prepare the gravy.
- Heat oil and add the thinly sliced onions. Fry until lightly brown, remove half of the fried onions and reserve for garnish.
- Add ginger garlic paste, salt and all the spices and sauté.
- Add the mutton pieces and cook on high flame for 2 mins. Add tomato paste and fresh tomatoes and let it cook on high flame for some time.
- Cover and cook until the meat is tender.
- Now add the soaked oats and 2 cups of more water to make it a little soupy. Stir well and bring to the boil. Reduce the heat and simmer for around 15 to 20 mins.
- Serve warm, garnish with fried onions, chopped corriander, chillies and ta-da!
Note: Make sure you stir the Harees every few minutes because it will stick to the pot.