Creamy Fennel, Mushroom and Camembert Pot Pie with Quorn Fillets

Name: Creamy Fennel, Mushroom and Camembert Pot Pie with Quorn Fillets
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
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)

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creamy fennel, mushroom and camembert pot pie with quorn fillets vegetarian recipe

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.

Vegan and Vegetarian Winter Comfort Foods Vegan & Vegetarian Main Course Meals Vegan & Vegetarian Fillets & Pieces Recipes

Serves 4

70 mins

A Challenge

573 cals
(Per serving)

34.5g of fat
(Per serving)

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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)

Method

Preheat your oven to 220 C / Fan 200 C / Gas 7. Heat the oil in large wide frying pan over a medium-high heat. Once hot, cook the mushrooms, with a ¼ teaspoon each of salt and pepper for 5-8 minutes, stirring often, until they start to brown. Stir in the shallots, fennel, carrot and thyme. Cook for 3-5 minutes until the vegetables start to soften.
Sprinkle the flour over top then stir into the vegetables and cook for 2 minutes to take the raw edge off it. Slowly whisk in the milk and stock until smooth. While stirring constantly, bring to the boil. Reduce heat to medium, then cook, stirring frequently, for 3-5 minutes or until the sauce thickens. Reduce heat to low and stir in the camembert, mustard and remaining salt and pepper. Cook for 1-2 minutes or until the cheese is smooth and melted. Remove from the heat and cool completely, then stir in the Quorn Fillets and parsley.
Trim the pastry as needed to fit over a medium sized baking dish with a bit of overhang. Transfer the Quorn and mushroom filling to the baking dish. Top with pastry, tucking in the edges in a decorative pattern as desired. Make a little cut in the centre of the pie to let out the steam, then brush the pastry lightly with milk.
Place the baking dish on a baking tray and bake in the oven for 30 minutes or until the pastry is golden brown and the filling is bubbling.