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Cheese and Potato Pie Veg HT MC 45mins Serves 4 Hot Vegetarian Vegetables Main Course Ingredients900g/2lb Potatoes, peeled and cut into chunks Salt and Pepper 50g/2oz Butter 450g/1lb Leeks, washed and sliced 1 large Capsicum, seeded and chopped 450g/1lb Courgettes, thickly sliced 225g/8oz Button Mushrooms 2 teasp Sweet Paprika 25g/1oz Plain Flour 300ml/10 fl.oz. Hot Vegetable Stock 3 tbsp Milk 150g/5oz Cheddar, grated
Instructions 1. Cook the potatoes in boiling salted water for 15-20 minutes or until tender. Preheat the oven to 200C, 400F, Gas mark 6.
2. Meanwhile, heat half the butter in a large pan, add the leeks and peppers and gently fry until soft. Add the courgettes, mushrooms and paprika and fry for a further 2-3 minutes.
3. Sprinkle over the flour and stir well. Gradually add the stock stirring all the time then bring to the boil. Reduce the heat and simmer for 5 minutes.
4. Drain the potatoes, return to the pan with the milk, half the cheese and the remaining butter and mash until smooth. Season with salt and pepper and beat with a wooden spoon to get rid of any lumps.
5. Spoon the vegetables into an ovenproof dish and top with the mashed potato mixture. Sprinkle with the remaining cheese and bake for 25 minutes until golden brown and bubbling. Serve immediately.
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