Serves 4 | Cook 45 mins
100ml extra-virgin olive oil
1 onion, fi nely chopped
1 clove garlic, crushed
2 aubergines, trimmed and cut into cubes measuring about 3cm
250g chestnut mushrooms, trimmed and halved
2 tbsp tomato purée
150ml vegetarian red wine
150ml vegetable stock
2 tbsp cooked pearl barley
6 tomatoes, chopped
1 tbsp chopped rosemary
1 tbsp thyme leaves
85g butter
300g potatoes, boiled, drained and mashed
salt and black pepper
Aubergine and mushroom ‘sheep-free’ shepherd’s pie
1. Heat a little of the oil in a frying or sauté pan over a low heat and gently fry the onion and garlic for about
5 minutes until soft.
2. Add the rest of the oil and the aubergines and cook for 6–8 minutes. Add the mushrooms and cook for
5 minutes, then add the tomato purée and cook it out for 6 minutes to remove the bitterness.
3. Add the wine and stock and bring to the boil, then simmer for 15 minutes. Add the barley, toms, rosemary and thyme and fold in well, then cook for 2–3 minutes. Spoon into a large casserole dish.
4. Beat the butter into the hot mash and season well. Spoon on top of the filling, then pop under a hot grill to crisp up.