Rinse 1 cup of dried lentils in cold water. In a large pot, combine the rinsed lentils and 4 cups of vegetable broth.

Bring it to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the lentils are tender.

Drain any excess liquid.

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook until the vegetables are softened, about 5-7 minutes.

Stir in 8 oz of sliced mushrooms and 3 minced garlic cloves. Continue to cook until the mushrooms have released their moisture and browned slightly.

Mix in the cooked lentils, 2 tablespoons of tomato paste, ½ cup of red wine, 1 teaspoon of dried thyme, ½ teaspoon of dried rosemary, and 1 bay leaf.

Season with salt and black pepper to taste. Cook for an additional 5 minutes until everything is well combined.

Add 1 cup of frozen peas and 1 cup of corn kernels to the lentil mixture. Remove from heat and set aside.

Boil 4 lbs of peeled and quartered russet potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.

Drain and return to the pot. Add 1 cup of unsweetened plant-based milk, 4 tablespoons of vegan butter, and 2 tablespoons of nutritional yeast. Mash until smooth and creamy.

Season with salt and white pepper to taste.

Preheat your oven to 400°F (200°C).

In a baking dish, spread the lentil filling evenly. Top with the mashed potatoes, smoothing them out with a spatula.

Use a fork to create some texture on top for a crispy finish.

Bake the assembled pie for 25-30 minutes or until the top is golden brown and slightly crispy.

Allow it to cool for a few minutes before serving. Enjoy your Vegan Shepherd's Pie!