Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 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.
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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.