Red Dragon Pie

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September 6, 2020

Named red dragon pie because the Chinese call adzuki beans 'red dragon', these beans are packed with goodness, protein, fibre, potassium, magnesium, Vitamin B6 and iron.
A delicious potato topped savoury umami rich pie, perfect for a meat free dinner.

  • Prep: 20 mins
  • Cook: 50 mins
  • 20 mins

    50 mins

    1 hr 10 mins


Preheat the oven to 190c/fan 170c

Boil or steam the sweet potatoes then mash with some extra virgin olive oil and season, set aside

Heat a tbsp of oil and fry the onions for 5 minutes until softened

Add the peppers and chilli and continue to fry for a further 7-10 mins

Add the paprika and chilli powder if you are using and stir through and cook out for 1-2 minutes

Add the tomato puree and miso and stir it all together

Add the vegetable stock and bring it all together to a gentle simmer for 10-15 minutes until you have a nice consistency for a pie filling

Add the beans and the basil and warm through for a couple of minutes

Season with salt and lots of black pepper, you might not need much salt depending on the miso and soy that you used

You can now build individual pies or just make one large one

Top with the sweet potato mash, push the tomatoes into the mash and then dot with the blue cheese if you are using it

Bake in the oven for approx. 20-25 minutes until hot and golden

If you don't wish to use adzuki beans, you can easily swap for black beans or any white beans.
For a totally vegan meal omit the cheese or swap for a vegan option


3 large sweet potatoes peeled and cut into chunks

Extra virgin olive oil

1 onion, diced

2 peppers sliced – Try and do a mix of colours, red, yellow, orange and green

1 red chilli chopped

1 tsp hot smoked paprika

1 tsp chilli powder (optional)

30g Tomato puree

30g MisoPreheat the oven to 190c/fan 170c

1 tbsp dark soy sauce

200ml vegetable stock

1 tin of adzuki beans drained

A handful of basil leaves torn into pieces

100g blue cheese (optional)

12 small cherry/plum tomatoes halved


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