Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Friday, April 22, 2011

Easter Bunny Pie?

Interupting our trip recap for an Easter treat, but still keeping with the theme, this recipe is a fun Easter-time dinner and a nod to the traditional British favorite, shepards pie (or cottage pie) - though it is technically neither as I used ground turkey (not actual Easter bunny!) instead of lamb (shepards pie) or beef (cottage pie).  However, as I'm not British, I can afford a bit of rebellion. 

Easter Bunny Pie

2 lbs ground turkey
2 large red bell peppers, diced
1 onion, diced
2 eggs, beaten (Or 1/2 cup egg beaters)
4 white potatoes, cut into large cubes
2 orange sweet potatoes, cut into large cubes
1/2 - 1 cup milk

In bowl combine all ingredients. Squish with hands until blended. Press enough of the mixture into bunny pan to fill.  Form remaining mixture into a carrot-shaped loaf on a foil or silpat-covered baking pan. 

Bake in oven at 350°F for approximately 1 hour or until the internal temperature is 160.  Note that the loaves in the bunny pan will take less time - check those after 40 minutes or so. 

In the meantime, boil the white potatoes and the sweet potatoes in separate pots until fork-tender.  Drain and mash separately, adding milk until each mixture is spreadable, not crumbly. 

When the meatloaf is cooked, remove and assemble the bunny pieces on a platter, and carefully place the carrot-shaped meatloaf on a platter. 

Spread the white mashed potatoes over the meatloaf, making a lovely white bunny.  Spread the mashed sweet potatoes over the carrot-shaped meatloaf, making a (large) carrot!  You may optionally place them under a broiler for a few minutes to make the potatoes a bit brown and the edges crispy.  Use fresh herbs (such as chives, parsley and dill) to garnish and you have Easter Bunny Pie!

Have you ever had shepards (or cottage) pie?


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