Red Dragon Pie

Better than Shepherd’s pie, Red Dragon Pie is topped with a delicious potato and yam blend. Entertain your family with stories of the Red Dragon who helped to inspire this dish around the dinner table.

Ingredients

½ cup dried lentils soaked and rinsed
¼ cup rice
2 large potatoes
2 large yams or sweet potatoes
1 Tbsp coconut oil
½ cup non-dairy milk, warmed
1 Tbsp oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
8 oz white mushrooms, cut into quarters
1 (6 oz) Tbsp tomato paste
2 Tbsp soysauce
½ tsp basil
½ tsp oregano
Salt and pepper

Preparation

Cook lentils in 4 cups of salted water for 20 minutes.
Add brown rice and cook 40 more minutes.
Drain lentils and rice reserving 1 cup of liquid
Cook potatoes and yams in salted water until soft. Drain well. Mash with coconut oil and non-dairy milk.
Sauté onions, carrots and celery in oil for 10 minutes, add in mushrooms and cook for 4 more minutes or until soft.
Combine vegetables with rice and bean mixture, tomato paste, soy sauce herbs and season with salt and pepper.
Pour mixture into the bottom on a pie pan. Top with mashed potatoes.
Bake for 30 to 45 minutes at 350°F until mash is golden.

Serve and enjoy!