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Preheat oven to 400°F.
Combine lentils and 3 cups broth in a saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook 20-25 minutes or until lentils are tender.
Meanwhile, cook onion, mushrooms, carrot, and celery in olive oil over medium heat until onion and carrot are softened. Stir in flour and cook 1 minute more.
Add lentils (and their broth), red wine, Worcestershire sauce, and tomato paste. Stir in peas and simmer uncovered 10 minutes adding more broth as needed to create a sauce. Stir in parsley and season with salt & pepper to taste.
Spoon lentil mixture into a deep-dish pie plate. Top with mashed potatoes and bake 20-25 minutes or until potatoes are browned.