In a large pan saute the onions and garlic until soft. Add in the mushrooms, carrots and potato and stir well.
Once the vegetables have softened, stir in the paprika and vegetable stock.
Add 140ml of water into the mixture, stirring well and leave to simmer for 15 minutes.
Stir in the double cream and simmer for 5 minutes.
Add the mixture into an oven-proof dish, and add the puff pastry lid, and place in a pre-heated oven at 170C for 30mins.
Serve with sweetcorn.