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Cheese and Potato Pie       Veg  HT  MC  45mins

Serves 4        Hot  Vegetarian   Vegetables  Main Course   


900g/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




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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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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