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.
Serves 4
70 mins
A Challenge
573 cals
(Per serving)
34.5g of fat
(Per serving)
Tip: Garnish with thyme sprigs or chopped parsley.