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Prep and chop all your vegetables.
In a frying pan over medium heat, cook the leek and shallots for 5 minutes.
Add the carrot, bell pepper, and frozen peas. Cook for 3 more minutes. Add the chopped broccoli and season with salt, sweet paprika, and black pepper.
Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the milk, simmering until the sauce is thick and smooth.
Stir in the Gouda cheese and mix well. Let the mixture cool before transferring it to a baking dish.
Cover the mixture with puff pastry, then brush the top with beaten egg. Bake in a preheated oven at 180°C for 25–30 minutes, or until golden brown.
Remove from the oven and allow the pot pie to rest for 5–10 minutes before serving.