100 g potatoes, peeled and cut into chunks
50 ml fresh milk
120 g Cotswold or Cheddar cheese, grated
60 g butter
Salt and pepper
500 g leeks, trimmed, sliced and washed
1 red pepper, seeded and roughly chopped
400 g courgettes, thickly sliced
200 g button mushrooms
10 ml mild paprika
30 g plain wholemeal flour
350 ml vegetable stock
In a large saucepan cook the potatoes in salted water. Boil for 15 minutes drain and mash, add the milk and half the butter and cheese. Mash well.
In another pan melt the other half of the butter, add the peppers and leeks for 5 minutes, add the mushrooms, courgettes and paprika continue cooking for a few minutes.
Slowly sift in the flour, stir in the stock, brining to the boil. Lower heat and simmer for 5 minutes.
Pre heat oven 200°C (400°F) mark 6
Place the vegetables mix into a oven proof dish, cover with the mashed potatoe.
Cook in the oven for 25-30 minutes