Vegan MoFo 8: Shepherd’s cupcakes

Have you ever thought abot turning the traditional British Sheperd’s pie into a cupcake? If not read the recipe below!

I didn’t use any meat substitute, but I’m pretty sure minced seitan added to the filling sauce would work. By the way, when you remove the cupcakes from the grill, let them rest for 5 minutes and then serve immediately.

shepherd's cupcakes
Ingredients (makes 10 cupcakes)

For the batter
1 1/2 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup soy milk at room temperature
1/3 cup canola oil

For the mashed potatoes
4 medium potatoes
3/4 cup soy milk (it depends on the potatoes)
2 tbsp soy butter
pinch of salt

For the filling
5 tomatoes or canned tomatoes
3/4 cup canned peas
1 carrot
1 stick of celery
1 onion
1 clove of garlic
extra-virgin olive oil
pinch of salt
pinch of sugar

For the decoration
fresh black peppercorns

Start by preparing the mashed potatoes. Bring a pan of salted water to boil, pell potatoes and put them into it. Cook for about 15 minutes until tender. Drain potatoes, add soy milk, salt and mash until combined.

For the filling, if you are using fresh tomatoes, slice the skin and put them into hot water for a few seconds. This procedure allow the skin to come off easily. Peel, extract the seeds and discard and cube.
Slice onion, cube carror and celery. Heat extra-virgin olive oil in a pan, add onion, garlic and gently sizzle for 5 minutes. Add tomato cubes or canned tomatoes, pinch of salt, sugar and cook with a saucepan lid for 15 minutes. Add canned peas, take off the lid and reduce the sauce. Turn off the heat and let it rest.

Preheat the oven to 180°.

For the batter whisk in a bowl soy milk and canola oil. In another bowl measure out flour, baking powder, baking soda and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans and transfer to the oven. Bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

Cut a cone shape out of each cupcake and throw it out. Fill the hole with the filling, spread the mashed potatoes on the top of each cupcake and add soy butter flakes on. Transfer the cupcakes into the oven and flash under the grill for about 5 minutes, until the topping is browned. Remove the cupcakes from the oven and sprinkle fresh black pepper.

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20 comments
  1. kitwocky said:

    Oh my. My jaw literally fell open at this one. Genius.

  2. India said:

    you are crazy and I LOVE it!! Whatever next?

  3. Ally said:

    Wow, wow, wow! 🙂

  4. Dr Caligari, Your recipes are one more beautiful than the other. I am impressed with your creativity and imagination. I think you are one of the best, if not the best vegan blog which is palatable to any taste and liking.
    What does MoFo stands for?

  5. You must publish a cookbook called Dr Caligari’s Cupcakes! Seriously!

  6. narf77 said:

    Bizarre, but strangely alluring. And they say that the cupcake revolution is waning…I say you just jump started it all over again! I can see these becoming cult cupcakes and teams of vegans lining up on a Saturday night dressed in village idiot clothes with straws in their mouths to bake and then inhale them, much like the Rocky Horror parties that are de rigour now. Kudos on your inventive mind sir and for sharing the results with us all 🙂

  7. You’re killing me with all your killer cupcakes! Your savory cupcakes are beyond amazing… and shepherd pies are my favorite! I don’t think minced seitan is necessary…everything in it looks perfecto!

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