Preheat the oven to 160 C.

Add the oil to a large pot and heat on medium heat. When the oil is hot, add the onion and cook for minutes until it begins to caramelize. Add the garlic and stir for a minute.

Take the pot off the element and add the paprika powder, rosemary and black pepper. The reason you need to take the pot off the heat is so that the paprika doesn't burn - this is a trick I learnt from my mum. Stir well.

Place the pot back on the stove and lower the heat. Add the celery, carrot, peas and lentils and stir. Cook for about 5 minutes. Add the tomato puree, vegetable stock and water bring it to a boil. One the lentils are boiling reduce the heat and simmer until the lentils are soft. This takes approximately 20 minutes, but keep an eye out on the lentils.

While the lentils are cooking, peel the potatoes and cut them into small cubes. Place the potatoes in a pot of boiling water and cook until they are soft (approx 15 minutes). Strain the potatoes but make sure to reserve the water. Mash the potatoes add the soy cream and the olive oil. Stir until it all becomes creamy but thick. If it feel to thick add more dairy-free milk.

By this time the lentils should have finished cooking. Mix the tapioca starch with 2 tablespoons of water, mix well and add to the lentils. Stir well and cook for another minute.

Assemble the pie in a baking dish. Place the filling at the bottom and add the mashed potato on the top.

Bake until the mashed potato turns slightly gold in colour (about 20 minutes).