I have to admit, that I'm used to making this pie with meat. However, since my wife can no longer have meat, I made the leap to the "other side" and made it using vegetables. Many recipes you find out there give the proportions for making just one pie, however, I feel if I'm going to go to the trouble of prepping all the veggies, I might as well make several pies instead of just one. The recipe that follows will make 3 (9-inch) pies; you can eat one now and then freeze the others for a later time. This recipe can also be easily converted to a Vegan recipe; I will provide the alternatives throughout. So, since you came here for a recipe and not a story on why I'm making it with vegetables, let's get on with the recipe.
 Interior of the pie What you need:



For Potato Topping:
1 bag of potatoes (10-pound bag. I used Russet potatoes) I told you, it will make more than one pie :)8 Oz's. low fat cream cheeseVegan option:  Tofutti, Follow Your Heart (both made with soy), or GO Veggie!® (made with coconut oil and soy8 Oz's Buttermilk Vegan option: You'll have to make your own... take 1 Tbsp of lemon juice or vinegar and add it to 1-cup of soy or almond milk; Stir and let it set for 5-10 minutes1/2 cup of butter or margarine (1 stick) Vegan option: Earth Balance Buttery Sticks1 tsp salt to start. (Add more to taste)1/2 tsp pepper to start. (add more to taste)Cheddar Cheese (optional)Vegan option: Daiya Cheddar Style Shreds, GO Veggie!® Cheddar Cheese Alternative, and Follow Your Heart Vegan Cheddar Cheese
For Veggie Portion: 2 Onions1 stalk of celery8 carrots4 cloves of garlic (or 1 tablespoon of minced)1 packet of mushrooms, about 8 Oz's (I used cremini)2 cups Lentils 2 cups of frozen peas2 cups of frozen corn5 cups of vegetable broth3 Tbsp tomato paste1 tsp thyme 2 tsp Vegetarian or Vegan Worcestershire sauce (since the regular Worcestershire sauce contains anchovies)3 Tbsp Olive oil (for sautéing veggies) Salt and pepper Putting it Together:



For Potato Portion: Peel and quarter potatoes and place in large potAdd enough water to cover potatoes Add salt or other seasoning you like and boil until fork-tender (about 20-25 minutes)Drain water and put potatoes back into potMash potatoes with masherAdd salt, pepper, butter/margarine (or Vegan Substitute), cream cheese (or Vegan Substitute), and buttermilk (or Vegan Substitute)Using a hand mixer, whip potatoes until they are nice and fluffyTaste and season with salt and pepper accordinglyCover and set aside until needed For Veggie Portion:
Prep all veggies:Dice onionsDice celeryPeel and dice carrots  (small, restaurant-style, pieces)Wash and chop mushroomsIn large pot, over medium heat, add olive oilWhen oil is hot, add onions and sauté until translucent (about 5 minutes) (be sure to season the onions with salt and pepper)Add garlic, thyme, celery, carrots, and sauté an additional 15 minutesAdd mushrooms, increase heat to medium-high, and sauté and additional 5 minutesAdd lentils and brothCover pot, bring to a boil, and then reduce heat to a simmerSimmer for 15-20 minutes until lentils are softAdd tomato paste and stir in well Add peas and cornMix in wellIf the broth is still very runny, you have a few options: You can drain the excess broth and then add a few ladles to each pie to keep them moist This is what I did...I know: lazy