For the filling:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 1 1/2 cups cooked lentils (or 1 can drained and rinsed)
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon flour
• 1 cup vegetable broth

For the mashed potato topping:

• 2 pounds Yukon Gold or Russet potatoes, peeled and chopped
• 1/2 cup milk (or plant-based milk)
• 3 tablespoons butter (or vegan butter)
• Salt and pepper to taste