I didn't make this recipe exactly as written as my supermarket had run out of puff pastry, so instead I baked it as a pie in a casserole dish with a shortcrust lid. However, I did follow the filling recipe as instructed and it was delicious! I didn't have enough mushrooms so subbed in some kale and spinach. Also threw in a handful of roasted chestnuts because we had them leftover. I personally didn't find it quite salty enough with just the veg stock so adjusted to taste, but that will depend on which stock you use. It's a really tasty pie filling, and would probably work great as a casserole too. Pleased the omnivores as well as the vegans, so a great crowd feeder.
