This indulgent vegetarian pot pie combines creamy brie with fennel and baby portabella mushrooms for a delicious, seasonal dish - perfect for chilly days and cozy weekend dinners! Serve with a simple winter salad
Preheat oven to 430 F. 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 brie, 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 Meatless 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 center 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.