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.