300 g potatoes; peeled and cut up
75 g butter
250 g mushrooms; washed and sliced
1/2 red pepper; sliced
1/2 yellow pepper; sliced
25 g plain flour
150 ml milk
2 teaspoons mustard
1 tablespoon lemon juice
Yield: 2-4 servings
Cook potatoes and mash them. Melt the butter and fry mushrooms and peppers for 5 minutes. Stir in flour and milk and bring to the boil. Stir in mustard and lemon juice and place in an ovenproof dish. Spread potato over the top and grill until golden.
NOTE:
Ideal as a vegetarian main course or as an accompaniment to poultry.