Spicy lentil, bean and vegetable pie

This is from my friend's book 'Porters English Cookery Bible', we had it recently when a few of us were staying at his house and it served 4 of us but we had HUGE portions so with a side dish it'd probably do 5-6 people.

Gas mark 7

2tbsp oil

1 large onion, chopped

2 cloves garlic, chopped

1 red pepper, de-seeded and chopped

1 large potato, peeled and cut into small chunks

1 carrot, peeled and cut into small chunks

1/2 a small butternut squash, peeled and cut into small chunks

1 small courgette, chopped

1tsp ground coriander

1tsp ground cumin

1tsp ground turmeric

1/2tsp ground cinnamon

1/2tsp cayenne pepper

1tbsp tomato puree

110g puy lentils

1x400g tin chopped tomatoes

150ml vegetable stock

1x420g tin red kidney beans, drained and rinsed

225g puff pastry

-Using a large pan, heat the oil and cook the onion gently for 5 minutes.

-Add the garlic and red pepper and cook for another 2 minutes.

-Add the potato, carrot, squash and courgette and cook for another 2 minutes.

-Add the spices and mix thoroughly for 1 minute.

-Add the tomato puree, stir for 1 minute.

-Add the lentils, chopped tomato and stock, bring to the boil and simmer for 30 minutes.

-Pre-heat the oven.

-Add the kidney beans and simmer for a further 20 minutes.

-Assemble the pie, this quantity of puff pastry is suitable if you are only putting pastry on top of the pie, you will need more to make a whole pie casing. I find that puff pastry is not suitable for blind baking as it tends to shrink. Either way allow a small overhang to allow for shrinking.