This is another kale thing. But it doesn’t have to be, and I actually avoided it entirely. So for the whole recipe, whenever you read the word spinach, you’re free to imagine kale in its place (as originally deemed necessary), or you’re welcome to give the out I have given you to a kale-less existence.

Also, it’s very good. Ridiculously filling. Requires a little bit of multi-tasking, but we all deserve to be tested now and again.

MAKES: 4 portions

TIME: 45 minutes

INGREDIENTS:

4 large potatoes, peeled and cut into 3cm chunks

2 tbsp oil

6 pork sausages (or your veggie alternative)

1 tbsp plain flour

450ml gravy

100-150g spinach, shredded (or kale/spring greens)

3 leeks, finely sliced

½ tbsp wholegrain mustard

2-3 tbsp milk

50g grated cheese (I used cheddar)

METHOD

1. Boil the potatoes for 12 minutes, or until tender. Drain and leave to steam-dry.
2. Heat 1 tbsp oil in either a shallow casserole dish, or a deep skillet (I used a wok). Pinch the sausages out of their casings and directly into the pan; break them into chunks as they fry for 7-8 minutes or until golden brown. Add the flour, stir, and cook for a further minute, before pouring in the gravy and 100-200ml water (depending on how thick you like your gravy). Bring it to a simmer, add the spinach, and cook for 5 minutes. Then remove from the heat.
3. Meanwhile, in a separate pan, add the rest of the oil, then the leeks and fry for 5-10 minutes, until tender. If they need help cooking, add a small splash of water. Heat your grill to a high setting.
4. Mash the potatoes until smooth. Mash in your mustard, milk, and any extra seasoning, then stir through the leeks. If you need to move your sausage filling to a casserole dish to go in the grill, this is your time; then spoon and swirl the mash on top. Scatter over the grated cheese and grill for 3-5 minutes, or until golden and bubbling.

There’s a moment while making this that it will feel pretty hectic – don’t forget that if you’re getting overwhelmed by three pans on the go that you’re welcome to slow down and remove something from the heat! I lowered the heat for my leeks so I could give myself more time to sort out the mashed potatoes, and the sausage mixture can basically look after itself after you’ve thrown in the spinach.

This recipe is great for feeling like you’ve accomplished something.

Plus, if you’re a member of our Veg Box Project (order here), then you can easily knock out at least three vegetables in your current boxes with this recipe!

By Bethany Climpson, Sustainability Engagement Assistant