Step 1

Take puff pastry out of the freezer and allow to thaw slowly in the fridge while you make pie filling. Also arrange 4 ramekins (each 1 1/2-2 cups in capacity) on a baking tray, ready for filling.

Step 2

In a large, heavy-based stock pot, heat olive oil over medium heat. Add celery, carrots and onion and sauté for 5 minutes, or until softened. Add mushrooms and garlic and cook for a further 3-4 minutes, until mushrooms are tender. Sprinkle in dried sage and ground coriander and stir well. Add thyme sprigs, rosemary, potatoes and sweet potato, and give everything a good mix.

Step 3

Increase the heat to medium-high and, when the pan is sizzling, pour in the wine. Stir well to deglaze pan, then let the wine reduce for about 5 minutes. Stir in lentils, add bay leaves, then pour in the stock and bring to a boil. Cover pot and reduce heat to a low simmer. Cook, stirring occasionally, for about 30 minutes, until potatoes are tender.

Step 4

Meanwhile, preheat oven to 220°C if fan-forced (240°C if conventional).

Step 5

Stir the Worcestershire and soy sauces through lentil mixture, along with a few grinds of black pepper. Mix the cornflour or gravy powder to a smooth paste with 2 tablespoons water, then add it to the lentils and stir gently for about 1 minute. Remove from heat and stir in peas and parsley.

Step 6

Discard the bay leaves, then ladle the pie filling evenly into your ramekins. Allow to cool slightly.

Step 7

Drape thawed pastry over the ramekins. Pinch the edges into a decorative pattern, cut a little steam hole in the middle of each and brush the tops with milk.

Step 8

Transfer to the oven and bake for 15-20 minutes, or until filling is bubbling and pastry is golden brown.

Step 9

Remove from the oven and allow to stand for a couple minutes before serving.