Anyone who has read my previous posts will know that potatoes and I get on very well. It’s been said, that before the 1845 Famine in Ireland, a working man would eat up to 14lbs of potatoes a day! I can’t even begin to imagine how that could be humanly possible, but I’d be happy to give it a try!
Using a slightly lesser amount of potatoes… I first saw this recipe through a Facebook group called The Recipe Chef, as I am a fan of their blog.
This potato and spinach bake is supposed to appeal to those who are looking for a meat free meal. I tried. I really did have the best intentions. But… I couldn’t resist chopping up a smoked sausage and adding mushrooms, to bulk it out a bit. Oh… and I didn’t have many potatoes, so used half potato and half sweet potato. Delish!
The end result was SUBLIME. Very tasty indeed. The only criticism I would have, is that I felt there was too much spinach. This is a completely personal preference though, so if you love your spinach get stuck in 🙂 I opted for half the amount of cheese, just due to feeling that 200g wasn’t necessary. I was right – it didn’t overpower the other flavours and yet had that cheesy melty goodness with the 100g! One other adaptation I made was to fry the veg & sausage THEN add stock.
You can get the proper recipe from The Recipe Chef’s website here, or you can try my adaptation if you’re a carnivore like me. I would imagine you could add anything to this dish – chicken, bacon, leeks, maybe a cheese sauce would be lovely. Mmmmm I’ll look forward to trying out the variations!
Ingredients (Serves 3-4)
3 baked potatoes and 2 sweet potatoes, peeled and cut into chunks
400g washed baby leaf spinach
100g mature cheddar, grated.
3 cloves garlic, crushed
1 onion, diced
250g closed cup mushrooms, chopped
200ml vegetable stock (I just used from a cube)
Knob of butter
Preheat oven to 180 degrees/gas mark 5
Boil the potatoes in salted water until tender (around 15-20 mins).
Fry the onion, garlic, mushroom and smoked sausage for 5 mins (or until onion and mushroom soften).
Add the veg stock and simmer for a few minutes.
Once the potatoes are ready, drain and put your spinach into the pot used for potatoes. Close the lid and steam for a few minutes with the butter.
Gently stir the potatoes into the wilted spinach.
Pour the veg, sausage and stock mixture into the pot of potatoes and spinach.
Season with salt and pepper and stir in a handful of grated cheese.
Transfer the mixture to an ovenproof dish and top with the remaining cheese.
Bake for 40-45 mins, or until golden brown.
Just about to go in the oven…
Nom Nom Nom….
Enjoy 🙂 x