For the lentil filling

• 1 + 2/3 cups of green dried lentils (soaked for 15 minutes)
• 2 tablespoons olive oil (you can used some oil from the sun-dried tomatoes)
• 1/2 large onion, finely diced
• 2 medium carrots, diced into small cubes
• 2 celery sticks, diced into small cubes
• 3 cloves garlic, finely diced
• 3.5 oz / 100 g of cremini white mushrooms (Swiss brown)
• 1/3 cup chopped sun-dried tomatoes (about 7 tomato halves)
• 1.5 teaspoons salt
• 1 can (400 g) tinned tomatoes (with juice, chopped)
• 1/2 teaspoon ground black pepper
• 1.25 cup (310 ml) vegetable stock
• 2 tablespoons soy sauce or wheat-free Tamari
• 1/4 cup (60ml) red wine
• 1–2 bay leaves
• 1 teaspoon paprika powder
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon chili powder or flakes (caynne is fine)

For the potato crust

• 2.5 lb / 1kg white potatoes, peeled and cubed
• 1 teaspoon salt
• 1/2 cup (120 ml) almond milk or regular milk (rice milk is also okay)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Pinch of black pepper
• 2 tablespoons olive oil (ghee or butter for non-vegan version)
• Extra salt to taste