The paprika and sour cream in this recipe give the potatoes a real Eastern European flavour.
Ingredients
5 large potatoes
2 leeks
2 courgettes
1 large onion
250g mushrooms
75g reduced-fat mature Cheddar cheese
3 x 15ml spoons semi-skimmed milk OR reduced-fat soured cream
50g unsaturated fat spread
2 x 5ml spoons paprika
300ml boiling water
3-4 sprigs fresh thyme OR 1 x 5ml spoon dried thyme OR mixed dried herbs
25g plain flour
Equipment
Weighing scales
Vegetable peeler
Sharp knife
Chopping board
Kettle
Saucepan
Wooden spoon
Colander
Clean, damp cloth
Grater
Masher
Measuring spoons
Frying pan
Measuring jug
Spoon
Ovenproof dish
Oven gloves
Instructions
- Preheat the oven to 200°C/180°C fan or gas mark 6.
- Peel the potatoes and chop into 2cm cubes.
- Place the potatoes in the saucepan and cover with boiling water. Turn on the hob to a high heat and bring the potatoes to the boil. Then turn the heat down and simmer (until just bubbling) for around 10–15 minutes until the potatoes are soft. Test they are cooked by inserting a knife into a potato, it should slide in easily.
- Wash the leeks and courgettes. Cut off the ends (top and tail), cut in half lengthways and slice into 1cm thick slices.
- Peel and finely chop the onion. Wipe any dirt off of the mushrooms and slice into ½cm slices. Grate the cheese.
- When the potatoes are cooked, drain and mash them. Add the milk or sour cream, half the cheese and half the spread.
- Turn the hob onto a high heat and melt the remaining spread in the frying pan. Add the leeks, onion and courgette and fry for around 5 minutes, stirring all the time.
- Add the mushrooms and paprika and cook for another 2 minutes.
- Measure 300ml boiling water into the measuring jug. Strip the leaves from the thyme (if using fresh) and finely chop.
- Sprinkle the flour into the pan and stir well. Add the water and fresh or dried herbs and bring to the boil, until the liquid is bubbling. Turn the heat down and simmer for 5 minutes.
- Spoon the vegetable mixture into an ovenproof dish, allow to cool for a few minutes then cover with the potato mixture, sprinkling with the remaining cheese.
- Bake for 20–25 minutes or until the potato topping is golden brown.
Skills used include:
Washing, weighing, measuring, peeling, chopping, mashing, boiling/simmering and baking.
Top Tips
- Stir in the flour well, before adding the water, to prevent lumpy sauce.
Something to try next time
- Instead of mashing the potatoes, you could slice them into 1cm thick pieces before boiling. Then overlap them on top of the vegetables (like slates on a roof) before sprinkling with cheese.
Prepare now, eat later
- Chill any leftovers for up to 2 days and reheat until piping hot.
- Make this bake up to step 11, then leave to cool and freeze for up to 1 month. Defrost thoroughly before baking.
