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Peel and thinly slice the potatoes (about 5mm). Finely chop the onion, garlic, carrots, celery and sun-dried tomatoes. Roughly chop the mushrooms and strip the thyme leaves.
Heat olive oil in a large frying pan over medium heat. Add onion, carrots, celery and mushrooms. Cook for 7–8 minutes until softened and lightly browned.
Add garlic and cook for 1 minute. Stir in tomato purée, chopped tomatoes, stock, red wine, lentils and thyme. Simmer for 7–8 minutes until thick and rich.
Boil sliced potatoes for 2–3 minutes, then drain.
Stir peas and nutritional yeast into the filling. Season well.
Spoon filling into an ovenproof dish. Layer potatoes on top, brush with olive oil and season. Bake at 200°C fan for 30–35 minutes until golden and bubbling. Rest for 5 minutes.