Simon Rimmer served up a tasty chicken pie with clotted cream mash on Steph’s Packed Lunch.
The ingredients are: 320g plain flour, 1tsp salt, 120g unsalted butter, 40g lard, little water if needed and 2 medium free range egg yolks.
For the filling: 25g unsalted butter, 1 onion, peeled and finely sliced, 1 clove garlic, peeled and chopped, 300g cooked, shredded chicken, 150ml strong chicken stock, 50ml Madeira, 50g peas, 1tbps tarragon, chopped and 75ml creme fraiche.
For the mash: 450g mash, 100g butter and 50g clotted cream.
To serve: Gravy and Roasted carrots.
See recipes by Simon in his new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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