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Red Dragon's Pie

Serves 6 45 minute prep time

By Morgan Shupe on November 15, 2015

Red Dragon's Pie

Better than Shepherd’s pie, Red Dragon’s 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.


  • 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


  • 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 350F until mash is golden.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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