Preheat oven to 375°F (190°C).
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
Add garlic and cook for another minute until fragrant.
Stir in lentils, vegetable broth, diced tomatoes, tomato paste, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender and the sauce has thickened.
Stir in frozen peas and season with salt and pepper to taste. Set aside.
While the lentils are simmering, prepare the mashed potatoes. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add plant-based milk, vegan butter, salt, pepper, and nutmeg (if using).
Mash until smooth and creamy using a potato masher or electric mixer.
Pour the lentil mixture into a 9x13 inch baking dish.
Spread the mashed potatoes evenly over the lentil mixture.
Bake for 20-25 minutes, or until the mashed potatoes are golden brown and the filling is bubbly.
Let cool for a few minutes before serving.
For a richer flavor, add a splash of red wine to the lentil mixture while simmering.
You can substitute other vegetables in the filling, such as mushrooms, parsnips, or corn.
To make ahead, assemble the pie and refrigerate before baking. Add 10-15 minutes to the baking time.
• Main Course (British-inspired, Vegan)
• Approx. 350-400 calories
• 45 minutes (Easy)
• 1 hour 5 minutes
• 10-15
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