Red Dragon Pie
A nutty crunchy peanut filling; combo of tamari, soy sauce, earthy cumin and smoked paprika, topped with crispy cheesy golden velvety potato is an assault on your senses as you bite into this Red Dragon Pie.
For the topping:
- 1kg (2.2lb) potatoes
- 200ml (6.7 fl oz) filtered water
- 25g (0.8 oz) oats
- 25g (0.8 oz) nutritional yeast
- Salt and pepper
For the filling:
- 200g (7 oz) aduki beans
- 100ml (3.3 fl oz) retained bean water
- 2 shallots
- 2 garlic cloves
- 4 tbsp extra virgin olive oil
- 150g (5.3 oz) peanuts
- 2 celery sticks
- 2 carrots, grated
- 400g (14.1 oz) plum tomatoes, chopped
- Leaves from sprigs of thyme
- Few sprigs, coriander
- 1 tbsp tomato purée
- 1 tbsp tamari
- 1 tbsp soy sauce
- 2 tsp cumin seeds
- 1 tsp smoked paprika powder
- Salt and pepper
- Soak the aduki beans in water overnight
- Preheat the oven to 180°C/350°F/Gas 4 (or 160°C/320°F for a convection oven)
- Place the aduki beans in fresh water in a pressure cooker. Cook for 5 minutes once the cooker starts to steam. Set to one side.
- Boil the potatoes in boiling water for 20 minutes. Remove and drain.
- Sauté the shallots with the garlic in olive oil until the shallots turn translucent.
- In a chopper, roughly chop the peanuts and add to the shallots. Continue cooking for a few minutes until the peanuts start to toast.
- Add the peanut mixture to the aduki beans with the celery, carrots, tomatoes, thyme, coriander, tomato purée, tamari, soy sauce, cumin, paprika and bean water. Stir and season to taste.
- Lay the aduki bean mixture into a large ovenproof dish.
- To make the topping, blend together the water and oats.
- Using a potato masher, mash the potatoes. Add the oats, and nutritional yeast. Season to taste. Pour over the aduki beans until covered.
- Cook in the oven for about 45 minutes and serve warm.