Description Edit


Ingredients Edit

Directions Edit

1. Pre-heat oven to 200C / 400F / Gas 6.

2. Cook the potatoes in boiling salted water for 15-20 minutes or until tender. Drain and mash with the milk, half the Cheese and half the butter.

3. Heat the remaining butter in a large saucepan and fry the leeks and red pepper for 4-5 minutes, until softened. Add the courgettes, Mushrooms and paprika and fry for a further 2 minutes.

4. Sprinkle in the flour, then gradually add the stock and bring to the boil, stirring continuously. Cover and simmer for 5 minutes.

5. Spoon the vegetable mixture into an ovenproof serving dish and cover with the cheesy Potato. Sprinkle with the remaining Cheese. Bake for 20-25 minutes or until the top is crisp and golden brown.

Other Links Edit

See also Edit

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