As I keep mentioning Sarah Brown’s Red Dragon Pie in my meal plans, I thought I had better publish the recipe. The book it comes from is Vegetarian Kitchen, which is out of print now.
I do wish they would do a reprint of this one. It is packed full of great, easy to make and unfussy recipes. I think it is more relevant than ever with the current popularity of vegetarianism and veganism. If you are lucky, you might find it second hand on Amazon.
Red Dragon Pie is the veggie replacement for shepherd’s pie. Just as tasty and delicious with vegetables and vegetarian gravy. I tend to use cans of aduki beans for this as it is much quicker to make. However, if you use dried you will need to soak them over night or in boiling water for 1 hour. Rinse them, bring to the boil and cook for 50 minutes. Drain and reserve the stock.
Red Dragon Pie
110g aduki beans, steeped in boiling water for an hour then cooked until soft. (Or a 400g can aduki beans, drained)
50g cooked rice
1 tbsp oil
1 onion, peeled and finely chopped
225g carrots, diced
2 tbsp tomato puree
2 tbsp soy sauce
1 tsp mixed herbs
Half a pint of stock or the reserved liquid from the cooked aduki beans
salt and pepper
450g potatoes, peeled and chopped
Preheat the oven to gas mark 4, 350 degrees F or 180 degrees C.
Heat the oil in a saucepan and fry the onion for 5 minutes. Add the carrots and cook for 2-3 minutes. Add the cooked beans and rice. Mix the soy sauce, tomato puree and herbs with the stock, then pour over the beans and vegetables. Season to taste, adding a little more liquid if necessary. Transfer to a greased 1.5 litre casserole dish.
Meanwhile, boil the potatoes until cooked and mash with the butter. Season well and top your bean mixture. Bake in the oven for around 40 minutes until the top has browned.
For more frugal recipes we enjoy, see my Frugal Recipes page. No red dragons were injured in the making of this dish.