Method
 

1. Cut the potato into cubes, slice the leeks, onion and courgettes.

2. Boil the potatoes in salted water for 15-20 minutes or until tender.

3. Drain and mash with the milk, half the cheese and half the butter.

4. Heat the remaining butter in a large pan and fry the leeks and onion for 4-5 minutes, until softened.

5. Add the courgettes, mushrooms and paprika and fry for a further 2 minutes.

6. Sprinkle in the flour, then slowly add the stock and bring to the boil, stirring continuously.

7. Cover and allow to simmer for 5 minutes.

8. Pre-heat oven to 200°C; 400°F: Gas 6.

9. Spoon the vegetable mixture into an ovenproof dish and cover with the potato mixture, sprinkling with the remaining cheese.

10. Bake for 20-25 minutes or until the top is crisp and golden brown.