Aubergine and Mushroom Cottage Pie

A lesson in not buying 2kg of mushrooms on a whim because they’re really cheap from a random market you pass, nor an aubergine because Lidl has it on offer that week… or maybe that should be a lesson in buying these sorts of things because they then inspire you to make this, which is very tasty.

Though I’m still rather wary of aubergines; they do seem to gobble up an awful lot of oil.

2013-04-27 18.36.11

(serves 3 or double for serves 5)

60ml olive oil
1 onion, diced
1 garlic clove, grated
1 tsp dried mixed herbs
1 aubergine, peeled if you want and diced
2 tbsp tomato purée
60ml red wine
100ml vegetable stock
150g mushrooms, halved
2 tomatoes, chopped
For the mashed potato, 2 large mashing potatoes (peeled/scrubbed and cut up) and 50g butter

  1. Preheat the oven to 180C and begin boiling the potatoes
  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 mixed herbs.
  3. Add the aubergines and remaining oil and fry for 5-6 minutes. (Take this opportunity to cut the tomatoes and mushrooms)
  4. Stir in the tomato purée and cook for a further 5-6 minutes.
  5. Stir in the wine and stock, bring the mixture to the boil, then reduce the heat and simmer for 5-6 minutes. When the potatoes are ready, remove from the heat and mash with the butter.
  6. Add the mushrooms and tomatoes and stir until well combined.
  7. Bake in the oven for 10-15 minutes, or until golden-brown on top



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