Spring has sprung and the clocks have gone forward. We’ve even started glimpsing sunshine some afternoons. But my kitchen, like my wardrobe is in a conundrum…
Is it going to be bright and breezey, dark and miserable, who knows?
So this week has been quite the mixture – crunchy green salads during the day and warming soups and stews at night.
One particularly unfriendly evening this week I went for something really comforting and filling, Sausage Casserole with Mashed Potatoes. I’m still watching my weight so all together the meal came to approximately 400kcals but I was still more than satisfied.
- 4 Sausages (Aldi Reduced Fat)
- Handful Chestnut Mushrooms
- 2 carrots
- 1 Onion
- Tbsp Flour
- 400g Potatoes
- Slice the onions and add to a frying pan on a medium heat to soften.
- Chop the sausage into bite-sized chunks and add to the onions with the flour. Cook until browned.
- While the sausage is cooking chop carrots and mushrooms into around 1cm chunks (or smaller, the thinner the carrot the quicker your stew will be ready!)
- Add to the pan with the stock and some pepper (according to your taste) *side note: I used chicken stock so I also added some Soy sauce for colour, but you could use gravy granules or browning.
- While your stew is now simmering ( pop a lid on it) peel and Chop your potatoes into small cubes. Add to the pan and bring to the boil.
- After 10 minutes your stew should be thickening – just give it an occasional stir – if it needs more liquid go ahead. Your potatoes should be nearly cooked.
- After 5 more minutes (I used this time to chop up some Greens to have with my stew and wilt them in another pan) if your potatoes are soft you can drain them for mashing and turn off your stew.
- Mash your potatoes the way you like them! I’m a splash of milk, knob of butter and pinch of salt kind of girl.
- Plate it, eat it!
Quick, filling and it hit the spot (without hitting my waistline).
What do you think?