Heat the olive oil in an ovenproof 12-inch skillet over medium to medium-high heat until hot.

Add the onions with a couple pinches of salt and sauté for 8-10 minutes, or until most of the onions are browned.

Add the garlic, thyme and rosemary and cook for 2 minutes.

Push the onions to the edges of the pan and add the tomato paste into the empty space, stirring for 2-3 minutes.

Pour in the red wine and deglaze the pan, stirring up any browned bits, until the liquid has mostly evaporated.

Add the vegetable broth, lentils, bay leaves, and paprika. Stir to combine and bring to a boil.

Reduce heat to maintain a rapid simmer, and simmer until the lentils are just tender and most of the liquid has been absorbed, 25-30 minutes.

Turn the heat to low and add the tahini, tamari, balsamic vinegar, and vegan Worcestershire sauce. Stir until well incorporated.

Make the Mashed Potato Topping by peeling and chopping the Russet potatoes and cauliflower, then boiling them until fork-tender.

Thoroughly drain the potatoes and cauliflower, then return them to the saucepan or transfer to a large bowl.

Add in the softened vegan butter, lite coconut milk, nutritional yeast, along with salt and black pepper to taste.

Mash everything together until smooth.

Preheat the oven to 375°F/190°C.

Assemble the Shepherd’s Pie by smoothing the Lentil Filling in the skillet or a baking dish, then spreading the Mashed Potato Topping on top.

Bake for 20 minutes, or until the lentil filling starts to bubble up.

Broil for a few minutes until the crust is golden brown.

Allow to rest for at least 20 minutes before serving.