17 June, 2021

From The Veganish Kitchen

Vegan Shepherd’s Pie By Chef Manoj Pandey of Duty Free, Vayu Bar, Gurgaon

From The Veganish Kitchen


600 g potatoes

600 g sweet potatoes

40 g vegan butter

1 onion

2 carrots

3 cloves of garlic

2 sticks of celery

1 tablespoon coriander seeds

olive oil

1/2 a bunch of fresh thyme

350 g mushrooms

12 sun-dried tomatoes

2 tablespoons balsamic vinegar

100 ml organic vegetable stock

1 x 400 g tin of lentils

1 x 400 g tin of chickpeas

5 sprigs of fresh flat-leaf parsley

2 sprigs of fresh rosemary

1 lemon

30 g fresh breadcrumbs


Preheat the oven to 200°C/400°F/gas 6.

Peel and chop all the potatoes into rough 2cm chunks. Place the potatoes into a large pan of cold salted water over ­medium heat. Bring to boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after five minutes.

Drain and leave to steam dry, then return to the pan with...

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