Cook lentils in 2 cups of water for about 30 minutes or until soft. You may need to add more water as the lentils cook since they tend to absorb a lot of liquid.

Peel and chop the potatoes.

Add the potatoes into a pot and cover with water. Cook for about 20 minutes or longer. Potatoes should be very soft.

After the potatoes and lentils are done cooking preheat oven to 400F.

In a pan or skillet add the oil, onions and carrots. Cook for 5-7 minutes until onions become translucent and carrots are a bit softer.

Add 1 cup of vegetable broth to the pan and flour. Whisk until a thick sauce has formed.

Then add the lentils, corn, peas, tomato paste, thyme, salt, garlic powder, pepper and soy sauce.

Mix together and then if you feel like it looks like the lentils are absorbing too much liquid add in the other ½ cup of vegetable broth.

Give the mixture a taste and add more flavor if necessary.

To the potatoes add the almond milk, butter and salt. Mash with the back of a fork or potato masher. Mash until creamy and fluffy. Make sure to taste to see if you need more salt.

Add the potatoes on top of the lentil mixture. To make it extra fancy pipe little rosettes of mashed potatoes on top.

Bake on the top rack for 15-20 minutes or until potatoes turn golden.

Allow to cook for 5 minutes before serving.