This Dragon pie is packed with so much flavour and goodness that you just can’t pass up on this recipe. A second cousin to your typical Shepperd’s pie, with this version being both vegan and vegetarian friendly. If you are a meat-lover you could substitute for beef mince, either way, we know this is something you will love. We love this dish for a winter warmer or as a Sunday food prep inspiration, which no doubt you will make time and time again.

Red Dragon Pie

Serves 8 | Calories 334 | Fat 4.5g | Carbs 58g | Protein 12g 

 

Ingredients

  • 2 cups yellow split peas
  • 1 cup red lentils
  • 2 red onions finely chopped
  • 1 brown onion finely chopped
  • 2 sweet paprika finely chopped
  • 1 red capsicum finely chopped
  • 1 carrot finely chopped (optional)
  • 2 garlic cloves crushed
  • 1.5kg sweet potatoes chopped and boiled for mash
  • 500mL Passata
  • 1 can diced tomatoes
  • 1.5 tbsp dried Italian herbs
  • half tsp of sumac
  • half tsp ginger powder
  • 1 tsp nigella seeds
  • 1 tsp cumin seeds

Method

  1. Fry onions, paprika, capsicum, carrots, garlic, cumin & nigella seeds, until onions are translucent.
  2. Add Passata and tomatoes. Simmer for 2 minutes. Add lentils and split peas. Simmer for 3 minutes.
  3. Grab an oven dish & layer the base with the lentil sauce mixture. Top with mash potato and sprinkle with vegan cheese or lactose free cheese.
  4. Bake in the oven for 20 minutes or until crispy on top at 180 degrees.

Once done, let the dish rest for 10 minutes outside the oven and serve with a delicious baby rocket salad!

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