Description Edit

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.

Ingredients Edit

Directions Edit

  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.
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