aubergine and mushroom cottage pie

Ingredients

100ml/3fl oz extra virgin olive oil

1 onion, peeled, finely chopped

1 garlic clove, peeled, crushed

2 aubergines, diced

2 tbsp tomato pure

100ml/3fl oz red wine

100ml/3fl oz vegetable stock

250g/9oz chestnut mushrooms, halved

1 tbsp barley, cooked according to packet instructions

4 tomatoes, chopped

1 tbsp fresh thyme, leaves only

300g/10oz mashed potato, made with 75g/2oz butter

Preparation method
1. Preheat the oven to 180C/350F/Gas 4.
2. Heat one tablespoon of the oil in a frying pan and fry the onion and garlic
for 2-3 minutes, or until softened. Add the aubergines and remaining oil
and fry for 5-6 minutes. Stir in the tomato pure and cook for a further 56 minutes.
3. Stir in the wine and stock, bring the mixture to the boil, then reduce the
heat and simmer for 5-6 minutes.
4. Add the mushrooms, barley, tomatoes and thyme and stir until well
combined.
5. Meanwhile, spoon the mashed potato into a piping bag.
Technique: Using piping bags

6. Divide the pie mixture among 4 individual pie dishes and pipe the
mashed potato on top.
7. Bake in the oven for 10-15 minutes, or until golden-brown on top.