Simon Rimmer served up a festive vegetarian Wensleydale cranberry and cheese pie with mash potatoes and gravy on Steph’s Packed Lunch.
The ingredients for the pastry: 40ml whole milk, warm, 150g vegetable suet, 50ml water, 400g plain flour and 1 medium free-range yolk (for egg wash).
For the filling: 400g total of chopped vegetables: carrot, red pepper, celeriac, beetroot, 2tbsp tarragon, chopped, 2 sliced, caramelised onions, 200g Wensleydale with cranberries cheese, crumbled and 1tbsp fresh thyme leaves, chopped
To serve: Buttery mash and Vegetable gravy.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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