Skip to main content
  1. Home
  2. Recipes
  3. Creamy Fennel, Mushroom and Camembert Pot Pie with Quorn Pieces
Creamy Fennel, Mushroom and Camembert Pot Pie with Quorn Pieces5 out of 5, 1 based on 1 ratings

Recipes

Creamy Fennel, Mushroom and Camembert Pot Pie with Quorn Pieces

1

Leave a review

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

2397 KJPer serving
Serves 4
70 mins
DifficultyA Challenge

Ingredients

  • 1 pack Quorn Pieces
  • 40ml vegetable oil
  • 250g brown 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)