1. Peel and Cube potatoes. Boil in salted water until tender, drain and mash with remainder of ingredients in block one

2. Cook lentils in boiling water 15-25 minutes until tender. Drain

3. In a little olive oil, saute onion until translucent. Add tomato paste, stirring tomato paste into the onion. Cook for 3 minutes. Add mushrooms, rosemary, parsley, thyme, black pepper and salt. Saute until the mushrooms have reduced in size and released most of their liquid. Add garlic, vegan worchestershire and flour, saute another few minutes to brown the flour

4. Add the lentils, vegetables, broth, and bouillion. Mix well and bring to a low simmer. Remove from the heat and set aside.

5. Transfer approximately 1380 grams of lentil mixture to 8x8 pan, then top with approximately 1020 grams mashed potatoes. For a 9x13 pan, assemble with approximately 2070 grams lentils and 1530 grams mashed potatoes. Spread potatoes evenly over the lentils and score with a fork. Brush with melted butter, sprinkle with a little flaky salt

6. If they're being prepared to eat right away or being baked and portioned into fiber containers, preheat oven to 400 and bake 25-30 minutes. if using conventional oven broil 5 minutes to get crisp top. Kitchen oven will brown it without the broiling step

7. If the pies are being made for bake at home individual sized 24 ounce foil containers, package 814 grams lentils, 600 grams mashed potatoes, score top and brush with melted butter, sprinkle with flaky salt. Cover with foil before topping with plastic lid.