Home Life & Style Mum's 'ultimate mid-week comfort dish' costs just £2 and takes 30 minutes...

Mum's 'ultimate mid-week comfort dish' costs just £2 and takes 30 minutes to make

If you’re looking for a quick and healthy mid-week meal for the family, the author, recipe and food content creator behind @amysheppardfood, Amy Sheppard has a nutritious dinner option that’s packed full of nutrients. Amy previously shared her “ultimate mid-week comfort dish” with Express.co.uk, explaining how it is “ready in just 30 minutes” and it “costs just £1.75 per person”.

The dish is a great option in the middle of a busy week when you’re short on time, but don’t want to skip a healthy option.

The stew is a twist on a classic sausage stew, packed full of kale and beans for an added punch of vitamins and protein.

Amy explained: “Each portion contains two of your five a day and is a great source of vitamins C and K, plus it’s low in fat and high in protein.”

The recipe uses chicken sausages, but you can switch these for a vegetarian option or use a traditional pork sausage if that is what your family prefers.

How to make Amy’s kale, bean and sausage stew

The recipe was developed by Amy Sheppard for Discover Great Veg.

Prep: Five minutes

Cook: 25 minutes

Serves four


  • Vegetable oil for frying
  • Two leeks finely sliced
  • 250g bag of shredded kale
  • 10 chicken chipolatas
  • Two teaspoons of dried thyme
  • Two cloves of garlic, finely chopped
  • One and a half tablespoons of flour
  • 750ml chicken stock
  • 400g tin of butter or cannellini beans drained
  • 200ml milk


To begin, heat a drizzle of oil in a large non-stick pan. Then, add the leek and kale into the pan and fry for five minutes on medium heat until the vegetables soften.

Remove the vegetables from the pan and put them to one side. Next, heat a little more oil in the same pan and add your sausages. Fry them for 10 minutes on a medium heat. Turn your sausages every now and then until they are browned all over.

Now add the kale and leeks to the pan along with a sprinkling of thyme, garlic and flour. Stir on the heat for one minute until the flour has disappeared.

Pour the stock into the pan a little bit at a time. Make sure to stir continuously. Once the stock is used add in beans and milk. Season to taste.

Finally, allow the stew to simmer for up to five minutes on low to medium heat, adjusting as necessary. Once ready, Amy recommends serving your stew with baked or mashed potato or on a bed of rice.


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