Mock hare with creamed peas and mashed potatoes

Ingredients for 6 servings:

• 1 kg minced meat, mixed
• 2 m.-sized onion(s)
• 2 tbsp mustard, medium hot
• e.g. salt and pepper
• 1 tsp marjoram
• 4 m.-sized eggs
• 120 g stale bread rolls or breadcrumbs
• 200 ml water
• 1 kg potatoes, floury
• 350 ml milk, 3.5% fat
• 80 g butter
• n. B. Salt
• 1 pinch(s) nutmeg, freshly grated
• 1 kg peas, frozen
• 1 m.-sized onion(s)
• 80 g butter
• 400 ml cream, 30% fat
• e.g. salt and pepper
• 2 tsp sugar
• e.g. nutmeg, freshly grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Easter, classic

Preheat the oven to 160°C fan/convection oven. For the meatloaf, soak the stale bread rolls in cold water. If using breadcrumbs, this step is unnecessary. Peel the onions and finely dice them. Place the minced meat in a large bowl and add the diced onion, mustard, salt, pepper, marjoram, eggs, squeezed-out bread rolls or breadcrumbs, and about 200 ml of water in small sips. Mix everything well with your hands, taste, and season to taste. Once everything is well combined, tap the mixture onto a work surface to expel any air bubbles. Now you can get creative and form it into the shape of a loaf of bread, a rabbit, hedgehog, lamb, buffalo, elephant, unicorn, or flamingo. Make sure it is roughly the same thickness throughout. Place the fake rabbit on a baking tray or in a casserole dish and roast it on the middle rack of the preheated oven for about 45-60 minutes, depending on its size. After about 45 minutes, check with a shish kebab skewer. To do this, insert the skewer into the center of the roast; when you pull it out, the meat juices will run clear. If the juices are still cloudy, leave the roast in the oven for another 15-20 minutes. If using a meat thermometer, the roast should reach an internal temperature of 75°C. For the mashed potatoes, peel and chop the potatoes, and place them in a pot of salted water. Place the pot on the stove and bring to a boil over high heat. Once the water boils, reduce the heat and cook the potatoes until they are tender. Drain the water and let the steam evaporate. Add the milk, butter, and nutmeg. Wait a moment until the milk comes to a slight temperature, then carefully mash the potatoes with a potato masher. Do not stir for too long, otherwise it will become slimy. Taste and adjust the seasoning if necessary. For the creamed peas, peel and dice an onion. Place the butter in a saucepan and melt over low heat. Add the diced onion to the butter in the pan and sauté until translucent. Pour in the cream and season with sugar, salt, pepper, and nutmeg. Bring to a boil briefly, then add the peas after about 3-5 minutes. Bring back to a boil and simmer until the peas reach the desired consistency. Add a little more cream or milk if necessary. Season to taste. You can find the video for this recipe at: https://www.youtube.com/watch?v=u3I4H_gdnS0