Preheat the oven to 400°F.
Grease a 2.5 Qt. baking dish, with vegan margarine, and set aside.
Clean and peel the potatoes, cut into small cubes.
Place into a medium saucepan with water, cook the potatoes until they are soft.
Once the potatoes are done, drain, but make sure to save about 1/4 cup of the potato water.
Add the potatoes back to the same saucepan, add the margarine and potato water back to the saucepan with the potatoes.
Next mash the potatoes until they are smooth.
Season your potatoes with the salt and pepper to taste, set aside.
Continue by cleaning and chopping the carrots and onions.
Add to a medium saucepan, on a medium high heat, oil, carrots, and onions.
If you would like to add a meat alternative to your dish, add this to the carrots and onions. (Follow package directions to cook.)
Saute the vegetables for about 4 minutes or until the carrots and onions are soft.
After the vegetables are done, stir in the lentils, turmeric, tomato paste, aminos, rosemary, flour, mushrooms, garlic, plant based milk, and vegetable broth.
Bring everything to a boil, reduce heat to low and simmer for 12 to 15 minutes, until sauce has thickened.
Remove from heat, add the corn and green beans, stir to combine.
Next, pour the filling into the greased baking dish.
Finish by topping and spreading the mashed potatoes over the filling.
Slide the baking dish into oven and bake for about 30 to 40 minutes or until the center temperature reaches about 160° F, and the potatoes have slightly browned.
Once the dish is done, remove from the oven and let the pie rest for about 15 minutes before serving.
Serve with your favorite vegetables on the side.
