Thursday, 1 November 2012

Vegan Red Dragon Pie

Growing up in a english boarding school, Shepherds pie has always been a staple dish and to be quite honest, not one of my favourites. However, this vegan take on Shepherds pie has captured by british heart! It is not a quick recipe but if you are prepared and have plenty of time, it is a great one!

Serves: 4            Prep time: overnight + about 2hrs on the day            Cooking time: 35-40 mins


110g aduki beans
50g wheat grains or rice
1.1 litres water for soaking, another 1.1 litres water for boiling
1 tbsp oil (we used coconut oil)
1 onion, peeled and finely chopped
225g carrots, scrubbed and diced
1-2 tbsp soy sauce 
2 tbsp tomato puree
1 tsp mixed herbs
275ml aduki bean stock (the water the beans were boiled in)
Salt and pepper to season
450g peeled potatoes
25g dairy-free butter


1. Wash the aduki beans and the grains or rice, depending on which you are using, and soak in water overnight.
2. Set oven to gas mark 4/ 350 F/ 180 C.
3. Next day, drain the beans and bring them to boil in fresh water. Cook for 50 mins until fairly soft. 
4. Drain again, reserving the water which they were boiled in for later (called stock).
5. Heat oil in saucepan and fry chopped onions for 5 mins. Add carrots and cook for a further 2-3 mins. Then add the cooked beans and grains/rice.
6. Mix the soy sauce, tomato puree, herbs and stock together. Pour this mixture into vegetable and bean mixture. 
7. Bring this new mixture to boil and then allow to simmer for 20-30 mins until moist.
8. Whilst waiting boil potatoes until soft and mash with the butter. Then season.
9. Take the vegetable/ bean mixture of the heat and transfer to a greased casserole dish.
10. Spread the mashed potato over the top of the bean/ vegetable mixture in the dish.
11. Bake for 30-40 mins until top of mash is crisp and brownish.

Serve with hot veggies like broccoli, runner beans or peas. 

Enjoy your hearty british meal!

L xo

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