Mushroom, Fennel & Camembert Pot Pie

Ingredients

• 1/4 cup – unsalted butter
• 1/4 cup – olive oil
• 2 tablespoons – fresh thyme leaves, roughly chopped
• 2 medium shallots, diced
• 3 medium cloves garlic, minced
• 1 1/2 pounds – mixed mushrooms, cleaned, stemmed & roughly chopped
• 1 medium fennel bulb, chopped into 1” pieces
• 1/2 – teaspoon sea salt
• 1/2 – teaspoon freshly ground black pepper
• 1/4 cup – sherry
• 1 tablespoon – dijon mustard
• 1/2 cup – all-purpose flour
• 3/4 cup – whole milk
• 3/4 cup – mushroom or vegetable broth (low sodium ideally—if not, add the broth then salt to taste)
• 8 ounces – camembert or brie (brie will have a milder flavor), rind removed, cut into cubes
• 1 (14-ounce) sheet – frozen puff pastry or one recipe of homemade rough puff pastry
• 1 whole egg, lightly whisked, for brushing
• chunky salt for sprinkling the top of the pastry
• thyme sprigs for garnish (optional)