CHEESE AND POTATO PIE

CHEESE AND POTATO PIE

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 zucchini thickly sliced
8 ounces button mushrooms
2 teaspoons sweet paprika
1 ounce plain flour
10 ounces hot vegetable stock
3 tablespoons milk
5 ounces grated sharp cheddar cheese

Cook the potatoes in boiling salted water for 20 minutes.
Preheat oven to 400.
Meanwhile heat half the butter in large pan then add leeks and peppers and gently fry until soft.
Add zucchini, mushrooms and paprika and fry for 3 additional minutes.
Sprinkle over the flour and stir well.
Gradually add the stock stirring all the time then bring to the boil.
Reduce the heat and simmer for 5 minutes.
Drain potatoes then return to pan with milk, half the cheese and remaining butter.
Mash until smooth then season with salt and pepper and beat with wooden spoon.
Spoon the vegetables into an ovenproof dish and top with the mashed potato mixture.
Sprinkle with the remaining cheese and bake for 25 minutes then serve immediately.