Mushroom Squash And Barley Pie

Ingredients

• 2 tablespoons olive oil
• 1 large or 2 small red onions, finely diced
• 300g mushrooms, sliced
• 1 garlic clove, crushed
• 2 tablespoons whole wheat flour
• 150g pearl barley
• 1 litre vegetable stock
• 100g soft cheese
• 250g diced frozen squash
• ½ savoy cabbage, cored and shredded
• 15g fresh parsley, chopped
• 6 sheets filo pastry
• 1 broccoli head, cut into florets

Preparation

1. heat 1 tbsp oil in an ovenproof, shallow casserole dish or a deep frying pan over a medium heat and fry the onions and mushrooms for 6-8 mins until soft. add the garlic, fry for 1 min, then add the flour. mix until the flour disappears.
2. preheat the oven to 200°c. stir the barley into the casserole dish, then add the stock. boil over a high heat for 20 mins, stirring regularly, until the barley is turning tender. stir in the cheese, squash, cabbage and parsley. simmer for about 5 mins until thickened again. remove from the heat.
3. scrunch up the filo sheets and add them to the top of the pie. brush the top of the pastry with the remaining 1 tbsp oil, then bake for 15-20 mins until golden.
4. while the pie is cooking, boil the broccoli florets for 4-6 mins until tender; drain well. serve alongside the pie.