Quick meat pie with mashed potato and mushy peas

Serves: 4  |  Preparation Time: 15mins  |  Cooking Time: 45mins  (depending on method)

Ingredients:

4x Family Farm Meat Pies 6pk 900g Frozen (available at Tasman Butchers)

Mashed Potato:

Mushy Peas:

500g bag frozen peas
2 sprigs fresh mint
2 tbsp pure cream
1 tbsp lemon juice

Method:

Meat Pies:

Heating Instructions Conventional Oven:

1. Preheat oven to 180°C (170°C fan forced).
2. Remove pies from packaging and place on oven tray.
3. Place oven tray on the middle rack of oven.
4. If frozen, heat for 40 to 45 minutes. If thawed heat for 25 to 30 minutes. Microwave Oven (1200 Watt)
5. Remove pie from pack, place on absorbent paper towel.
6. Place into a microwave oven in the middle of turntable.
7. Heat on high, if frozen for 3 1/2 minutes, if thawed for 2 minutes.
8. Allow pies to stand for 3 minutes before serving.
9. To achieve a crisp texture, place in a preheated oven at 170°C (fan forced) for 5 minutes.

Microwave Oven(750W): 

1. Remove pie from the plastic tray and place onto absorbent paper towel. 
2. Place into a microwave oven towards edge of turntable. 
3. Select "High" power. 
4. For frozen, heat for approximately 4½ minutes, turning half way through cooking, allowing an extra 2 minutes for each additional pie. If thawed, heat for approximately 3 minutes, allowing an extra 1 minute for each additional pie. 
5. Allow pie to stand for 2 minutes before serving. 
6. To achieve a crisp texture, transfer, transfer warm pie/s onto an oven tray and place in a preheated oven at 180°C (350°F) for 10 minutes.

Mashed Potatos:

1. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return potatoes to pot.
2. Use a potato masher to mash potatoes until smooth.
3. Meanwhile, in a small saucepan, melt butter and milk until warm.
4. Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined.
5. Season mashed potatoes generously with salt and pepper.
6. Transfer potatoes to a serving bowl and top with remaining two tablespoons of butter. Season with more pepper before serving.

Mushy Peas:

1. Cook peas and mint in a large saucepan of boiling water for 5 minutes or until bright green and tender. Drain. Remove and discard mint.
2. Transfer peas to a food processor. Add cream. Process until smooth. Add lemon juice. Season with salt and pepper. Process until combined.
3. Spoon into a bowl. Serve.