Before I begin, I must point out that no Welsh Red Dragons were harmed in the making of this vegetarian pie. And although this pie does not contain any 'meat' it certainly does breath a little fire to give your warmth. This is one intensely full flavoured pie, even if I don't say so myself. Its ultimately a vegetarian Shepherds Pie but with a a Welsh twist and a little fire and spice.
The last time I posted a variation of a Red Dragon Pie in 2009, I was inspired to make a variation of it again for St David's Day. The original recipes credited to Sarah Brown's in Vegetarian Kitchen is super duper easy. Anyway, this is my adaptation, modern, proper Welsh and spiked with spices. I do hope you approve.
If you squint, you may just be able to make out a cayenne chilli flecked red dragon on the top of the pie. And for further visual effect, dragon scales.
So what is in this fiery Red Dragon Pie?!
Firstly Aduki Beans acquired by Suma Wholefoods. Aduki beans are henna red in colour, in some parts of the world they are fondly called red wonder beans or Red Dragon, hence its incorporation in this appropriately named pie. Then we have carrots, for the Welsh aspect some Welsh Leeks from Blas Y Tir enhanced with red chilli flakes.
Then topped with Welsh Dragon Mature Cheddar Cheese Mashed Desiree Potatoes also from Blas Y Tir The mashed cheesy potato is enhance further with some fresh herbs and red chilli flakes and cayenne powder. Finally its put into the oven to go all golden and hot.
For other Welsh Vegetarian and Vegan Recipes see below
Welsh Haggis (Faggots) and Portobello Mushroom Haggis
Some Original Vegan Welsh Recipes
Five Welsh Vegetarian Leek Recipes
St Dwynwen's Day Vegetarian and Vegan Romantic Welsh Menu
National Welsh Rarebit Day
Fiery Chilli Welsh Red Dragon Pie
200g aduki beans, soaked overnight
2 - 3 tablespoons olive oil
2 medium leeks, sliced and washed well of grit
2 - 3 garlic cloves, crushed
250g carrots, peeled and diced
1 teaspoon ground cumin
1-11/2 teaspoon red chilli flakes
1 tablespoon of fresh thyme or 1 teaspoon dried thyme
1 x 400g tinned tomatoes, chopped
1/4 pint vegetable stock
Salt and pepper to taste
450g boiled potatoes, mashed with margarine
200g with mature cheddar cheese, grated with 1/2 teaspoon chilli flakes and some thyme.
*This recipe can be easily veganised too, as the only ingredient that needs substituting is the cheese and I recommend you to do this by using 200g No Moo Melty Vegusto Dairy Free Cheese.
Cook the beans according to the packet instructions, then drain and set aside.
In a wide pan, heat the oil, then add in the leeks and cook on medium heat until it begins to soften, then stir in the garlic, cumin, chilli flakes and thyme and cook for a few minutes for the spices to mingle and the garlic to soften with the leeks.
Then stir in the chopped tomatoes, crushing them further with a spoon.
Leave to cook for a few minutes until the tomatoes are well integrated.
Stir in the carrots and cook until tender, but still with a bit of bite.
Then stir in the cooked aduki beans and stock, bring to a boil. Then turn down and simmer until it has thickened. Turn off and transfer contents into a large ovenproof dish.
To the mashed potatoes, stir in the grated cheese, along with the chilli and herbs.
Then carefully cover the pie filling.
Using the back of a spoon imprint some scales or use a fork to decorate the surface.
Bake in preheated oven, gas mark 5/200oc for 45-50 minutes or until golden and bubbling on the side. Serve immediately with some winter greens. Adapted from Sarah Brown's in Vegetarian Kitchen.