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Red Dragon Pie
From: Angela Sinclair - UK

I have a recipe for red dragon pie, which I have typed here, but I never actually follow it, I just use whatever I have available and work from there!

It is very much a beany shepherds pie.

(serves 4)

  • 6 oz aduki beans, soaked overnight and cooked. Drain, reserving half a pint of stock.
  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 8oz carrots, diced
  • 1 tablespoon soy sauce
  • 2 tablespoon tomato puree
  • 1 tablespoon mixed herbs
  • salt and pepper
  • 1 oz butter
  • 1lb potatoes, peeled and boiled (I always use more as I love potato)
Preheat oven to 180 C, 350 F or Gas Mark 4

Heat oil in a large saucepan.
Fry onion for 5 mins, Add carrot and fry 2-3 minutes more.
Add cooked beans.
Mix soy sauce, tomato puree, mixed herbs and seasonings to the reserved stock (don't worry if you forgot, half a pint of water or veggie stock will do just as well), and pour over bean and veg mix.
Bring to boil and simmer for 20 to 30 minutes, till flavours are well blended.
(I don't do this as I like to be able to identify the different flavours, my version: simmer for 5 mins).
Transfer to a greased 3 pint ovenproof dish.

Mash potatoes with the butter (or vegan marg if preferred).
Spread over the bean & veg mix.
Bake for 35 to 40 mins till potato topping is crisp and golden.

You can vary this by adding different or more veg or flavourings.
I almost always use more veg than is stated here and I often put grated cheese over the mashed potato.