Red Dragon’s Pie

Serves 6

45 Minute Prep Time

By Morgan Shupe on November 15, 2015 , categorized in Dinner

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


  1. Cook lentils in 4 cups of salted water for 20 minutes.

  2. Add brown rice and cook 40 more minutes.

  3. Drain lentils and rice reserving 1 cup of liquid

  4. Cook potatoes and yams in salted water until soft. Drain well. Mash with coconut oil and non-dairy milk.

  5. Sauté onions, carrots and celery in oil for 10 minutes, add in mushrooms and cook for 4 more minutes or until soft.

  6. Combine vegetables with rice and bean mixture, tomato paste, soy sauce herbs and season with salt and pepper.

  7. Pour mixture into the bottom on a pie pan. Top with mashed potatoes.

  8. 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.