Now that we’ve left those golden days of summer behind, it’s the perfect time to whip out your arsenal of nourishing winter warmers. The days are getting shorter and the nights much colder, so these conditions call for rich, filling and delicious meals to keep you satisfied as the temperatures drop.
Many classic winter dishes are also the perfect opportunity to make use of your grass-fed meat, so there’s even more reason to get into the kitchen. In need of a few ideas to get you started? Look no further, because we’ve got some great recipes to get you inspired.
One of the classic winter dishes in Australia is shepherd’s pie, and for good reason. With its rich, robust flavours, this is a great recipe to have in your kitchen whenever the days turn cold. To really make the meat sing, opt for grass-fed lamb to bring out a new level of tantalising taste.
Aside from your meat, the basic ingredients typically include vegetables such as onions, carrots, celery, tinned tomatoes and garlic. You’ll want rosemary for seasoning, vegetable stock and potatoes, milk and butter to complete the dish.
Brown your meat with the rosemary and vegetables before adding in the tinned tomatoes and stock and let the mixture simmer away, building up the juices and flavours.
Meanwhile, make a mash from your potatoes, milk and butter. When everything’s ready, simply spoon out the meat mixture into an oven-safe baking dish and cover with the potatoes. Pop it in the oven for around 20-25 minutes and serve with your choice of side vegetables or a salad.
Beef stew is a staple for many households and another classic winter dish. It’s wholesome, hearty and filling and can be tweaked with different ingredients for a versatile finish. For example, mushrooms, fresh rosemary, bay leaf, tomatoes and red wine make a beautifully rich accompaniment to your preferred beef cut.
You could also try adding bacon, sage, horseradish and parsnip for an extra kick. If you’re feeling adventurous, try modifying your beef stew recipe with Belgian beer, a hint of mustard and brown sugar for a European-inspired take on the classic.