Preheat the oven to 355 ºF or 180 ºC.
Steam or boil the potatoes for about 15 to 20 minutes or until they're soft. Drain and set aside.
In the meantime, add the oil to a large pot and when it's hot, add the veggies (onion, garlic, carrot, and red bell pepper) and cook over medium-high heat for about 5 to 10 minutes or until they're soft. Then add the wine, stir, and cook for another 5 minutes.
Add all the remaining ingredients (peas, tomato paste, canned tomatoes, lentils, paprika, oregano, rosemary, salt, and pepper), stir, and cook over medium-high heat for about 10 to 15 minutes.
To make the mashed potatoes just place the potatoes in a large bowl and mash them using a potato masher, a fork, or even an immersion blender. Then add all the remaining ingredients (milk, oil or vegan butter, nutritional yeast, salt, and pepper) and mash again.
Transfer the filling to a large baking dish (of about 9x13 inch or a similar size, about 23x33 cm) and top it with the mashed potatoes.
Then use a fork and score the top to create grooves that will brown easily (this step is optional).
Bake the pie for about 20 to 25 minutes or until golden brown.
Serve immediately or keep the leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 2 months.