100ml/3½fl oz extra virgin olive oil
1 onion, peeled, finely chopped
1 garlic clove, peeled, crushed
2 aubergines, diced
2 tbsp tomato purée
100ml/3½fl oz red wine
100ml/3½fl 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/10½oz mashed potato, made with 75g/2½oz butter
Preheat the oven to 180C/350F/Gas 4.
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 purée and cook for a further 5-6 minutes.
Stir in the wine and stock, bring the mixture to the boil, then reduce the heat and simmer for 5-6 minutes.
Add the mushrooms, barley, tomatoes and thyme and stir until well combined.
Meanwhile, spoon the mashed potato into a piping bag.
Divide the pie mixture among 4 individual pie dishes and pipe the mashed potato on top.
Bake in the oven for 10-15 minutes, or until golden-brown on top.
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