Cheesy Potato Pie
Buy maincrop potatoes rather than new for this recipe. Maris Piper is particularly good for mashing, or you could use Desiree, recognisable by its red skin. Cotswold cheese, a mixture of Double Gloucester cheese and chives, gives a lovely flavour to the crispy potato topping.
900 g (2 lb) potatoes, peeled and cut into chunks
45 ml (3 tbsp) fresh milk
100 g (4 oz) Cotswold or Cheddar cheese, grated
50 g (2 oz) butter
salt and pepper
450 g (1 lb) leeks, trimmed, sliced and washed
1 large red pepper, seeded and roughly chopped
450 g (1 lb) courgettes, thickly sliced
225 g (8 oz) button mushrooms
10 ml (2 tsp) mild paprika
25 g (1 oz) plain wholemeal flour
300 ml (1/2 pint) vegetable stock
1. 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. Season to taste.
2. Meanwhile, heat the remaining butter in a large saucepan and fry the leeks and pepper for 4 – 5 minutes, until softened. Add the courgettes, mushrooms and paprika and fry for a further 2 minutes.
3. Sprinkle in the flour, then gradually add the stock and bring to the boil, stirring continuously. Cover and simmer for 5 minutes.
4. Spoon the vegetable mixture into an ovenproof serving dish and cover evenly with the cheesy potato. Sprinkle with the remaining cheese. Bake at 200°C
(400°F) mark 6 for 20 – 25 minutes or until the top is crisp and golden brown.