Hearty meals for the whole flat family

As winter approaches, there’s nothing better than gathering with your flatmates to enjoy some hearty, warming dishes. These recipes are easy to make, affordable, and perfect for sharing. A great way to bring everyone together and stay cosy in the colder months.

1. Classic beef stew with dumplings

This traditional British stew is rich, filling, and packed with flavour. The dumplings make it extra hearty, perfect for a group meal on a cold night.

Ingredients (Serves 4-5)

• 500g diced beef (stewing beef works best)
• 2 tbsp plain flour
• Salt and pepper
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 parsnips, chopped
• 1 large potato, cubed
• 2 cloves garlic, minced
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 750ml beef stock
• 1 bay leaf
• Fresh parsley, for garnish (optional)

For the dumplings:

• 100g self-raising flour
• 50g suet (vegetable suet works well)
• A pinch of salt
• Cold water (about 3-4 tbsp)

Method

1. Season the beef with salt and pepper, then coat with flour. Heat the oil in a large pot and brown the beef. Set aside.
2. In the same pot, add the onion, carrots, parsnips, and potato. Sauté for a few minutes, then add the garlic.
3. Stir in the tomato purée, Worcestershire sauce, beef stock, bay leaf, and browned beef. Bring to a simmer, then cover and cook on low for 1.5-2 hours until the beef is tender.
4. For the dumplings, mix the flour, suet, and salt in a bowl. Add cold water gradually until a dough forms. Roll into small balls and place on top of the stew for the last 20 minutes of cooking. Cover and let them cook until fluffy.
5. Serve hot, garnished with fresh parsley if desired.

2. Vegetarian shepherd’s pie

This veggie twist on the classic shepherd’s pie is loaded with winter vegetables and topped with creamy mashed potatoes. It’s satisfying, comforting, and a great option for everyone to enjoy.

Ingredients (Serves 4-5)

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 sticks of celery, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 200g mushrooms, chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp tomato purée
• 1 tbsp balsamic vinegar
• A dash of brown sauce or ketchup
• 400g can of lentils, drained and rinsed
• 300ml vegetable stock
• Salt and pepper to taste

For the mash topping:

• 750g potatoes, peeled and chopped
• 50ml milk
• 25g butter (or vegan butter)
• Salt and pepper

Method

1. Boil the potatoes until soft, then drain. Mash with milk, butter, salt, and pepper until smooth. Set aside.
2. Heat the olive oil in a large frying pan. Add the onion, carrots, celery, garlic, bell pepper, and mushrooms. Sauté until softened.
3. Add the thyme, rosemary, tomato purée, balsamic vinegar, brown sauce/ketchup, lentils, and vegetable stock. Simmer for 10-15 minutes until the mixture thickens. Season with salt and pepper.
4. Transfer the filling to a baking dish, spreading the mash evenly on top. Use a fork to create ridges on the surface.
5. Bake in a preheated oven at 200°C (180°C fan/gas mark 6) for 25-30 minutes until the top is golden and crispy.

3. Chicken and chorizo paella

This warming one-pan dish is packed with Spanish flavours and perfect for sharing. It’s simple, filling, and sure to impress your flatmates.

Ingredients (Serves 4-5)

• 1 tbsp olive oil
• 200g chorizo, sliced
• 400g chicken thighs, cut into pieces
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 300g paella rice (or arborio rice)
• 1L chicken stock
• 200g cherry tomatoes, halved
• A pinch of saffron (optional, for added flavour)
• 100g frozen peas
• Fresh parsley and lemon wedges, for garnish

Method

1. Heat the olive oil in a large, deep frying pan or paella pan. Add the chorizo and cook until it releases its oil, then set aside.
2. In the same pan, brown the chicken pieces and set them aside with the chorizo.
3. Add the onion, red pepper, and garlic to the pan, sautéing until soft. Stir in the smoked paprika.
4. Add the rice to the pan, stirring to coat it in the flavours. Pour in the chicken stock, add the cherry tomatoes, and saffron if using.
5. Return the chicken and chorizo to the pan, arranging them evenly. Simmer gently for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid is mostly absorbed.
6. In the last few minutes, add the frozen peas. Once heated through, garnish with fresh parsley and serve with lemon wedges.

These winter warmers are affordable, simple to make, and perfect for sharing. Enjoy!