Preheat the oven to 400F.  Heat a large saucepan over medium heat.  Add the butter, garlic, and shallots.  Cook for 3 minutes until shallots are soft.  Add the sliced carrots and peas and cook for another 2 minutes.

Turn the heat to high and add all the mushrooms and thyme.  Cook for about 5 minutes until mushrooms are golden and soft.  Turn the heat down to medium and sprinkle the flour over the mushrooms and stir to coat.  Cook for two minutes.

Gently stream the broth and milk into the pan while stirring to prevent lumps.  Bring to a simmer until it thickens in about 5-8 minutes.  Add the cooked potatoes and chopped parsley.  Season with salt and pepper.

Remove the thyme sprigs and pour the mixture into ramekins.  Cut rounds from the puff pastry to fit the tops of your ramekins.  Brush with egg wash and bake for approximately 15 minutes or until golden brown.