Cheese and Potato Bake
900g (2lb) Potatoes
450g (1lb) Leeks
450g (1lb) Courgette
300ml (½ pint) Vegetable Stock
225g (8oz) Button Mushrooms
1 large Onion
160g (6oz) Cheddar Cheese grated
50g (2oz) Butter
25g (1oz) Plain Flour
3 tbsp Milk
2 tsp Paprika
Cut the potato into cubes, slice the leeks, onion and courgettes.
Boil the potatoes in salted water for 15-20 minutes or until tender.
Drain and mash with the milk, half the cheese and half the butter.
Heat the remaining butter in a large pan and fry the leeks and onion for 4-5
minutes, until softened.
Add the courgettes, mushrooms and paprika and fry for a further 2 minutes.
Sprinkle in the flour, then slowly add the stock and bring to the boil, stirring continuously.
Cover and allow to simmer for 5 minutes.
Pre-heat oven to 200°C; 400°F: Gas 6.
Spoon the vegetable mixture into an ovenproof dish and cover with the potato mixture, sprinkling with the remaining cheese.
Bake for 20-25 minutes or until the top is crisp and golden brown.
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