Red Dragon Pie

Name: Red Dragon Pie
Cuisine: British, European
Ingredients: Ingredients; 2 leeks washed and sliced; 2 tbsp sunflower oil; 2 cloves garlic peeled and finely chopped; 350 g carrots chopped into large dice; 250 ml rich vegetable stock (I use vecon); 400 g can of aduki beans drained and rinsed; 400 g can of chopped tomatoes; 75 g kale, stripped from the stem and chopped; 1 tbsp thyme, finely chopped; salt and black pepper to taste; 500 g potatoes peeled and chopped into large chunks; 2 tbsp vegan butter or margarine; 1 generous tsp dijon mustard

7 steps

Add a deseeded red chilli (sliced) and some oregano at thyme stage

Updated at: Thu, 17 Aug 2023 03:12:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1399.5 kcal (70%)

Total Fat61 g (87%)

Carbs189.4 g (73%)

Sugars35.7 g (40%)

Protein35.2 g (70%)

Sodium2360.6 mg (118%)

Fiber29.1 g (104%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2leeks

washed and sliced

2 Tbspsunflower oil

2 clovesgarlic

peeled and finely chopped

350gcarrots

chopped into large dice

250mlvegetable stock

rich, I use vecon

400gaduki beans

can, drained and rinsed

400gcan of chopped tomatoes

75gkale

stripped from the stem and chopped

1 Tbspthyme

500gpotatoes

peeled and chopped into large chunks

2 Tbspvegan butter

or margarine

1 tspdijon mustard

Instructions

Step 1

Preheat the oven to 200°C/390F

Step 2

Fry the leeks in the oil in a covered pan on the lowest heat for about 15 minutes or until really soft but not browned.

Step 3

Add the garlic and carrot and fry for a further minute.

Step 4

Add the stock and tomatoes and simmer, covered for about 10 minutes until the carrots are softening.

Step 5

Add the aduki beans, thyme and kale and simmer for a further 5 minutes until the kale is just cooked. Check for seasoning and add salt and pepper to taste. Leave to cool a little and absorb flavours while you cook the potatoes.

Step 6

Bring a large pan of water to a boil, add a pinch of salt and the potatoes. Simmer for about 10 - 20 minutes until the potatoes are fork soft. Drain well. Return to the dry pan add butter and mustard and mash until soft and fluffy.

Step 7

Put the filling into an oven proof dish (I used a stoneware loaf pan), top with the mashed potato. Fluff the potato with a fork and bake in the preheated oven for 25-35 minutes until browned and crisp on top.

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