Creamy Fennel, Mushroom and Brie Pot Pie with Quorn Meatless Fillets 3.3333333333333 out of 5, 1 based on 6 ratings

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Creamy Fennel, Mushroom and Brie Pot Pie with Quorn Meatless Fillets

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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

573 Cals Per serving
Serves 4
70 mins

Ingredients

  • 1 pack (9.7oz) Quorn Meatless Fillets, defrosted and roughly chopped into cubes
  • 2 ¾ tbsp vegetable oil
  • 9oz baby portabella mushrooms, sliced
  • 3 shallots, chopped
  • 1 fennel bulb, chopped (5 ½ oz)
  • 1 carrot, chopped (3 ¾ oz)
  • 1 tbsp finely chopped fresh thyme
  • 1/2 tsp salt, divided
  • 1/2 tsp pepper, divided
  • (1 ½ oz) plain flour
  • ¾ cup milk, plus more for brushing over pastry
  • ¾ cup vegetable stock
  • 3.5oz vegetarian brie, chopped into cubes
  • 1 ½ tsp Dijon mustard
  • 2 tbsp finely chopped fresh parsley
  • 1 sheet ready rolled puff pastry (6oz)

Made with Quorn Meatless Fillets

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