1 x packet Herbert Adams Gourmet King Island Beef Pies
250g Dutch cream potatoes, cut into 2.5 cm pieces
250g cauliflower, cut into florets
3 spring onions, finely chopped
2 tablespoons pure cream
Salt and white pepper, to taste
1 bunch baby carrots, peeled and steamed until tender
Honey, for drizzling
1. Preheat oven to 180°C (350°F). Remove the pies from pack and place on an oven tray. If frozen, heat for approximately 45 minutes. If thawed, heat for approximately 30 minutes.
2. Place the potatoes into a saucepan and just cover with water, place the cauliflower on top of the potatoes so it can steam. Cover, bring to the boil and cook for 10-15 minutes until tender.
3. Drain the vegies well and mash roughly, stir through the spring onions and cream then season to taste. Spoon onto dinner plates with carrots drizzled with a little honey. Serve immediately with King Island Beef Pies.
If Dutch Cream potatoes are unavailable any variety of potato suitable for mashing would be ideal