Vegan Aduki Bean & Puy Lentil Red Dragon Pie

Goodbye shepherd's pie, hello Welsh red dragon! This slightly hot veggie & vegan dish is super simple to make and will warm you up. Just in time for Autumn...

Carrots, mushrooms, peppers, onions & celery all mixed together in a heartwarming, slightly spicy sauce then topped with creamy mash, this pie makes the ultimate comfort food! What not to love?

But instead of just having a thick soup of veg under some mash, Welsh red dragon pie uses tender aduki beans to add a more rugged texture. But, to give the traditional recipe a bit more of a twist, I've also thrown in a couple of handfuls of puy lentils which really give the pie a wholesome feel!

Although the recipe is simple, there's a lot of boiling, chopping, mashing & stirring so time can get quite confusing! I've tried to order the steps as pragmatically as possible but you could make it loads easier for yourself by cooking the aduki beans & puy lentils beforehand. Though, it's perfect if there's a few of you in the kitchen as the mashing & chopping could be done in no time!

Aside from adding in lentils, I also spiced up the classic Welsh pie with some chillies & a touch of Tabasco instead of the traditional soy sauce. But the recipe is so versatile so feel free to add any extra veg or spices! Sometimes, I like using multi-coloured small, sweet peppers or fresh basil to mix the flavours up a bit. Why not try mixing in some peas? Or red onion? Or swap the Maris Pipers for sweet potatoes? Or even a blend of the two?

All in all, this vegan sister to a classic shepherd's pie is the go-to recipe when you need warming or cheering up! Cruelty free with minimal fat, you won't be left feeling guilty for eating half the dish...

Vegan Red Dragon Pie

Serves: 8 hearty chunks

Prep time: 35 - 40 mins

Cook time: 45 mins

Total time: around 1hr 20 mins

Ingredients:

80g aduki beans
40g puy lentils
1.5kg Maris Piper potatoes
1 tin chopped tomatoes (400g)
small splash Tabasco (optional)
1 onion
1 red pepper (or a handful of small, sweet peppers)
1 clove garlic
1 chilli
4 large carrots
180g mushrooms
2 celery sticks
1 tbsp olive oil
pinch salt & pepper
2 tbsp paprika (& more for sprinkling)
couple of basil leaves chopped (or 1 tsp dried)
sprinkle vegan grated cheese (optional)

Method:

For the first step, I always like to chop the veg so later the mash isn't going cold & prep doesn't take forever! So, chop the onion, pepper, chilli, carrots, mushrooms, celery & crush the garlic ready for later.
Now, wash the aduki beans thoroughly, bring to the boil & cook for 10 mins then reduce the heat to a simmer & cook for a further 20 mins (until softened but still tender). Leave to cool.
Whilst the beans are cooking, also rinse the lentils & cook on a light-medium simmer for 25 mins (again until softened but still tender). Leave to cool.
Peel & chop the potatoes into equal chunks whilst the pulses are simmering. Cook in a large pan of boiling water for 15 mins - making sure they don't go too soft. By the point the potatoes are done, the pulses should be cooling.
For the mash, drain the potatoes & place the pan back onto the hob (which should be turned off) for about 10 seconds until all the excess water has gone. Now, take off the heat & mash.
Preheat the oven to 200'C.
Drain the cooled aduki & lentils.
In a pan & on a medium heat, heat the oil & add the onions, carrots & garlic. Fry for about 5 mins until soft then stir in the pepper, chilli & celery & fry for another 5 mins. Finally, add the mushrooms & cook for 3 mins.
Turn off the hob & stir in the chopped tomatoes, tomato puree & Tabasco. When combined, add the salt, pepper, herbs & spices then finally the aduki beans & puy lentils.
Next, in an ovenproof dish pour in the mixture ensuring it's equally distributed. Spoon the mash on top of the veg & create a rough, peak-like top. Sprinkle with paprika.
Cook for 45 mins. Halfway through sprinkle on some vegan grated cheese (optional) & if the mash is beginning to burn, cover with tinfoil.