Cheesy Potato Pie

Ingredients

 * Potatoes - 900 g (2 lb) peeled cut into chunks,
 * Milk - 3 tbsp,
 * Cotswold or cheddar cheese - 110 g (4 oz) grated,
 * Butter - 50 g (2 oz),
 * Leeks - 450 g (1 lb) sliced,
 * Red pepper - 1 large seeded roughly chopped,
 * Courgettes - 450 g (1 lb) thickly sliced,
 * Button mushrooms - 225 g (8 oz),
 * Paprika - 2 tsp,
 * Plain flour - 25 g (1 oz),
 * Vegetable stock - 300 ml.

Directions
1. Pre-heat oven to 200C / 400F / Gas 6.

2. 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.

3. Heat the remaining butter in a large saucepan and fry the leeks and red pepper for 4-5 minutes, until softened. Add the courgettes, mushrooms and paprika and fry for a further 2 minutes.

4. Sprinkle in the flour, then gradually add the stock and bring to the boil, stirring continuously. Cover and simmer for 5 minutes.

5. Spoon the vegetable mixture into an ovenproof serving dish and cover with the cheesy potato. Sprinkle with the remaining cheese. Bake for 20-25 minutes or until the top is crisp and golden brown.