Cheese and Potato
4 Hot Vegetarian
Vegetables Main Course
Potatoes, peeled and cut into chunks
Leeks, washed and sliced
large Capsicum, seeded and chopped
Courgettes, thickly sliced
teasp Sweet Paprika
fl.oz. Hot Vegetable Stock
Cook the potatoes in boiling salted water for 15-20 minutes or until tender.
Preheat the oven to 200C, 400F, Gas mark 6.
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
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.
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.
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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