Vegan Mushroom Pie with ale & lentils

Peel and halve the shallots. Heat a little oil in a pan and cook gently until starting to soften. Reduce heat, add the garlic and cook for two more minutes.
Clean the mushrooms and cut into halves, quarters or large chunks.
Add the tomato purée and mushrooms to the pan and stir. Turn up heat and cook until the mushrooms start to release their juices.
Rinse the lentils in a sieve until the water runs clear. Add to the pan along with the cornflour and stir.
Add the ale and vegetable stock. Cover, bring to the boil and simmer gently for 30 minutes, stirring occasionally.
Meanwhile, cover the porcini mushrooms in boiling water and soak for 20 minutes. Drain, (reserving the soaking liquid), and chop roughly. Add both the porcini and the soaking liquid to the pan.
Preheat the oven to 180ºC/350ºF/Gas Mark 4.
Remove the lid of the pan and continue to cook until the lentils are just cooked through (they should still have quite a bit of 'bite'), and the sauce is thick and glossy. If it becomes too thick, add a splash of water.
Spoon the mixture into the pie dish. Unroll the puff pastry and use a knife to decorate it if you wish (see photos above).
Brush the edges of the pie dish with water and cover with pastry. Trim with a sharp knife and use a fork to crimp the pastry down onto the edges.
Make a glaze from a little dairy-free milk with a few drops of soy sauce (optional), and brush over the pie. Bake for 20 minutes or until the pastry is crisp and golden.