Red Dragon Pie
with sweet potato mash

2 cups just-cooked Aduki beans
1 onion, finely diced
1tsp olive oil
2 carrots, peeled and finely diced
1tsp plain flour
1tbsp sundried tomato puree
1tbsp soy sauce
2 bay leaves
1 pint made-up Marigold vegetable bouillon
Good splash Tabasco
Pepper

Potatoes - sweet and ordinary, half and half, peeled and chopped into chunks.
2oz cheddar, grated

Soften the onion in the olive oil over a very low heat; add the carrots and cover, then leave to soften for another 10 minutes. Scatter in the flour and stir for a minute. Dissolve the tomato puree and soy sauce in the stock, and pour over the vegetables; add the bay leaves and Tabasco, and simmer for another 20 minutes. Add the cooked beans and stir to incorporate; pour the mixture into an ovenproof dish, removing the bay leaves.

Boil the potatoes together until tender, then drain and mash with half the cheddar. Season to taste; then spread over the bean mixture. Start from the edges and work the potato into the centre, to avoid the filling escaping at the sides. Finish with the remaining cheddar, then put straight into a preheated oven at 160 dg C for 20-30 minutes (until golden on top and steaming right through).

Eat with mixed salad or crusty bread.