Watch the video (scroll down a bit) to see all instruction steps.
Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain.
Transfer back to the pot, add vegan butter, plant-based milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don't use a food processor or blender).
In the meantime, heat oil in a skillet over medium heat, add onion, garlic, carrot, celery, and all spices. Fry for about 3 minutes.
Add tomato paste, soy sauce, balsamic vinegar and stir to combine.
Add cooked lentils, corn, and peas and pour in the red wine and vegetable stock. Bring to a boil and let simmer for about 5-7 minutes or until slightly reduced.
Preheat oven to 390 degrees F (200 degrees C).
Spoon the lentil mixture into a baking dish (I used a square 9" baker). Spoon the mashed potatoes over the lentil mixture.
Bake for about 15 minutes, then broil for a few minutes to get it golden brown on top.
Garnish with fresh herbs and enjoy!