Creamy Fennel, Mushroom and Camembert Pot Pie with Quorn Fillets 3 out of 5, 1 based on 1 ratings

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Creamy Fennel, Mushroom and Camembert Pot Pie with Quorn Fillets

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This indulgent vegetarian pot pie combines creamy camembert with fennel and chestnut mushrooms for a delicious, seasonal dish - perfect for chilly days and cosy weekend dinners! Serve with a simple winter salad.

573 Cals Per serving
Serves 4
70 mins

Ingredients

  • 1 pack (312g) Quorn Fillets, defrosted and roughly chopped into cubes
  • 40ml vegetable oil
  • 250g chestnut mushrooms, sliced
  • 3 shallots, chopped
  • 1 fennel bulb, chopped (150g)
  • 1 carrot, chopped (105g)
  • 1 tbsp finely chopped fresh thyme
  • 1/2 tsp salt, divided
  • 1/2 tsp pepper, divided
  • (40g) plain flour
  • 180ml milk, plus more for brushing over pastry
  • 200ml vegetable stock
  • 100g vegetarian camembert, chopped into cubes
  • 11/2 tsp Dijon mustard
  • 2 tbsp finely chopped fresh parsley (5g)
  • 1 sheet ready rolled puff pastry (170g)

Made with Quorn Fillets

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