red dragon pie

pie

This recipe originated in Sarah Brown’s Vegetarian Kitchen (BBC cookery series). Topped with mash, the base is a rich mix of aduki beans – said to give you the strength of the dragon, this is where the dish gets its name – and brown rice in gravy.

Here’s how we do it:

Soak beans overnight if using dried ones. For the mammoth pie above which did dinner and lunch next day for four, we used 250g of dried beans. Place in a  large pan, cover well with water, bring to the boil and let simmer for a long time… (should be instructions on the bag). Throw in the rice (200g) about half way through cooking. Add more water if needed. Once it’s all nearly cooked add the vegetables. In this pie there were four carrots and one head of celery, all chopped. Onion is good too.

As that cooks up a bit, add a teaspoon of mixed herbs, a good  squidge of tomato puree and a teaspoon of yeast extract. Taste and add salt if needed. Stir well. Top with mashed potatoes – especially easy if using cookware that does hob and oven like our favourite Le Creuset Cast Iron Round Casserole – and bake in a hot oven until nicely browned.

pie2



10 thoughts on “red dragon pie”

  1. I luv reading your blogs from the opposite end of the world. Today I went to the Australian Tennis Open (Melbourne,Australia), temperature 32degrees celcius. Hot but not too hot!!
    However I remember the cold in Aberdeenshire; an Aussie in Peterhead and Crimond. Soup is a wonderful thing!!!

  2. Had the book sometime in the 1980s … don’t know what happened to it .. maybe lost in a house move .. anyway have been trying to find this recipe again for AGES! It was one of our (me and ex-husband) fav dishes in the 1980s …. when veganism was far less easy than today.

  3. I am looking for a leek and parsley britches recipe of Sarah’s? Anyone have it? I think it had butter beans and possibly vinegar and is gorgeous!!

    Dorothy in Edinburgh

    1. @Dorothy in Edinburgh

      From Sarah Brown’s Vegetarian Kitchen:

      Leek Brotchan with Lemon and Parsley

      150g butterbeans
      1100ml water for soaking, 1100ml waster for boiling (or open a can!)
      3 leeks
      50g butter
      1000ml light stock
      40g fresh chopped parsley
      juice of half a lemon
      1Tbsp white wine vinegar
      salt and pepper

      Garnish: 4Tbsp natural yogurt or single cream

      Soak and boil the beans to get rid of toxins (if you’re old school). Wash and slice the leeks, melt butter in saucepan and cook the leeks gently, 5 minutes. Add beans, cook 5 mins. Add the stock and simmer 20 mins, covered. Stir in the parsley. Allow soup to cool slightly, puree it and return to clean pot. Reheat gently adding lemon juice and vinegar to taste. Season generously. Serve and garnish with cream, or yogurt.

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