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   VEGETARIAN DISHES
Cheesy Potato Pie
Maris Piper potatoes are particularly good for mashing, so are Diserée. Cotswold cheese is Double Gloucester cheese with chives.

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.

COOKING: 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.