Cheese and Potato Pie

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984. Also among the recipes from the Mclean Estate in Irving, Texas in 1982.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 pounds potatoes peeled and cut into chunks
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 2 ounces butter
 * 1 pound leeks washed and sliced
 * 1 large capsicum seeded and chopped
 * 1 pound courgettes thickly sliced
 * 8 ounces button mushrooms
 * 2 teaspoons sweet paprika
 * 1 ounce plain flour
 * 10 ounces hot vegetable stock
 * 3 tablespoons milk
 * 5 ounces cheddar cheese grated

Directions

 * 1) Cook potatoes in boiling salted water for 20 minutes.
 * 2) Preheat oven to 400°F.
 * 3) Heat half the butter in a large pan then add leeks and peppers and gently fry until soft.
 * 4) Add courgettes, mushrooms and paprika and fry for 3 minutes longer.
 * 5) Sprinkle over the flour and stir well.
 * 6) Gradually add stock stirring all the time then bring to a boil.
 * 7) Reduce heat and simmer for 5 minutes.
 * 8) Drain potatoes then return to pan with the milk, half the cheese and the remaining butter.
 * 9) Mash until smooth then season with salt and pepper and beat until smooth.
 * 10) Spoon vegetables into an ovenproof dish and top with mashed potato mixture.
 * 11) Sprinkle with remaining cheese and bake for 25 minutes then serve immediately.