Aubergine and mushroom cottage pie


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 purée and cook for a further 5-6 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.

  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.

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