SLOW-COOKED PIE WITH SMASHED PEAS AND CHARGRILLED ZUCCHINI
2 Herbert Adams Slow-Cooked Beef with Caramelised Onion & Cabernet Sauvignon pies 1 zucchini, thinly sliced lengthways Olive oil spray 250g frozen peas 1 tbs extra virgin olive oil,
plus extra to serve Finely grated zest and juice of 1 lemon Small mint leaves, to serve
Prepare pies according to instructions on the pack.
Heat a chargrill pan or barbecue to medium heat. Spray zucchini with olive oil and cook for 2-3 minutes each side or until charred and tender. Transfer to a plate and keep warm.
Meanwhile, cook peas in a saucepan of boiling water for 2 minutes. Drain and mash lightly with olive oil and 1 tbs lemon juice. Season. Arrange peas and zucchini on serving plates. Top with lemon zest and mint, and drizzle with extra oil. Serve with pies.
Herbert Adams Slow-Cooked Beef with Shiraz & Cracked Pepper Pie with apple, kale & almond salad