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Preheat oven to 200C.
Add oil to a large ovenproof frying pan on medium heat. Add pepper and bloom for 30 seconds. Add leek, garlic spinach and salt, increase heat to medium high and cook for about 5 mins until veggies are reduced.
Add lentils, cornflour and nutritional yeast (or Parmesan) and stir well to combine.
Add cream, milk and stock and simmer for 4-5 mins until mixture is thickened. Season with to taste and add a splash more milk if needed. You can transfer the mix to a pie dish at this point if you don’t have an over proof frying pan.
Lay pastry over the lentil mix to cover, brush with milk and sprinkle over seeds.
Cook pie for 20-25 minutes until pastry is golden.
Option to serve with salad or peas.