Welcome back to Meat Free Monday! If it’s your first visit I am a vegetarian mother of four veggie children and wife to a veggie man. I started this slot in response to many requests from friends. I decided to run it on Mondays because it fits in well with the Meatless Monday campaign which aims to help people reduce their meat intake. Many of my readers are not vegetarian but are looking for tasty veggie meals to share with their families.

This week I bring you Red Dragon Pie.

picture credit : Flickr user Plaid

It has been a staple in our house for as long as I can remember and has its origins in the fabulous Sarah Brown’s Vegetarian Kitchen.

According to Sarah “The Chinese call aduki beans ‘red dragon’ or ‘red wonder’ beans as they have found them to be so full of goodness…maybe you will have the power of the dragon after eating it!”

You can imagine how well that idea goes down in a house full of children! One mouthful and you have super strength…fabulous!

It also seems a fitting one for this week with my husband’s Welsh roots and St David’s day tomorrow! Serves 4.

Ingredients

2 x 410g tins of aduki beans, drained (or 200g dried beans, soaked and cooked according to packet)

1 large onion, diced

2 cloves garlic, chopped

250g carrots, diced

½ pint tomato passata

¼ pint stock (I use 1 large teaspoon of vecon which has a fabulous flavour)

1 tsp fresh thyme, chopped (or a generous teaspoon of mixed dried herbs)

1-2 tbsps soy sauce

black pepper

450g potatoes, sliced thickly

25g butter

olive oil

Method

  • Preheat the oven to 200°C
  • Fry the onion and carrot in a little olive oil until softening, add the garlic and fry for a further minute
  • Add the beans, tomato passata, stock, herbs, soy sauce and freshly ground pepper to taste, bring to the boil then simmer for 5 minutes with the lid on before removing the lid and reducing the liquid to a thick delicious sauce. Pop into a pie dish (mine is 23cm)

  • Parboil the potato slices for 5 mins, refresh under the cold tap and then arrange on top of the filling
  • Dot with butter and a drizzle of olive oil
  • Bake in the preheated oven for 30 minutes or until the potatoes are nicely browned

Serve with steamed vegetables or salad.

To ring the changes you can top the pie with mashed potatoes for a veggie shepherd’s pie or sprinkle the potatoes with grated cheddar. Leave out the butter and cheese for a vegan dish.

 

Pin It on Pinterest

Share This