Would you like some pie with that potato? But seriously, I think the perfect pie to potato ratio is about half – more of that buttery, rosemary goodness please, and what better excuse to indulge than Red Dragon Pie?
I had this a few months ago at The Ivy and it blew my mind – finally a classic English dish with a vegan/dairy-free twist that I can eat lunch and dinner for at least 3 days (no complaints, it’s divine) and seeing as the weekend is coming up and autumn is setting in, now is as good as time as ever to make note of ingredients to whip it up yourself…
200g Aduki Beans – you can buy these pre-done and ready to cook, but if you buy them dried, leave them soaking overnight before getting started.
2-3 Tbsp Oil
2 Medium Leeks or 3 Large Red Onions
2-3 Garlic Cloves (more if you’re badass, I recommend)
250g Carrots, peeled and diced
1 Tsp Cumin (ground or seeds)
1-1 1/2 Tsp Red Chilli Flakes
1 Tbsp Fresh Thyme or 1 Tsp Dried Thyme (again, recommend more!)
1 x 400g Tinned Tomatoes, chopped or Plain Passata
1/4 Pint Vegetable Stock
Salt and Pepper
450g Boiled Potatoes, mashed with dairy-free butter/butter of choice (now, personally I doubled this as our first tin didn’t cover fully with potato, but heck is it better 900g, go for that potato!)
Thyme, Rosemary, Pepper
1. If using dried Aduki Beans, leave soaking overnight in room temperature water.
2. Pre-heat oven to 200c. In a large pan, add the peeled and chopped up potatoes to water that covers, bringing to the boil and then simmering until soft.
3. In a wide pan on high heat, heat the oil and cook off the garlic, cumin, chilli flakes and thyme. Reduce to a medium heat after 3 minutes and add the leeks/onions, allowing them to infuse and soften.
4. When soft, stir in the tomato sauce, crushing any lumps and adding in extra flavours to taste. Leave to infuse and then add in the diced carrots, stock and Aduki Beans to cook through – the carrots should just have some bite! Bring to the boil and leave to simmer until thickened.
5. Take the heat off your potatoes, strain and then add in your butter and seasoning to taste and texture, and mash away!
6. Transfer the Aduki mix to a heatproof dish, levelling it out and then spoon and spread the mashed potato on top until covered. If you fancy, add some grated cheese on top (vegan or regular) for extra burnt crisp, I also recommend fluffing up the potato to get some crispy tops 😉
7. Cook on the top level of your oven for 20-25 minutes, or until the top is as crispy and brown as you like. As everything is already cooked through and needs finishing, longer than 30 minutes just dries everything out so for speed, grill the mash at the end 😉 That’s one too many 😉 faces.
And there we have it – a bloomin’ delicious and hearty meal to last you all weekend long and keep everyone satisfied and singing your cooking praises. How good does that crispy top look, and the mix of spice and traditional flavours of rosemary really goes down a treat. If you don’t have Aduki beans, try Black Eyed Beans, but rest assured, this is one fired up Dragon delight you won’t want to miss out on, so get stocking up for the weekend!
Have you tried Red Dragon Pie before? Will you be giving this recipe a go?
Lots of Love,
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