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In a dutch oven, heat olive oil over medium heat. Add onion, carrot, and parsnip and cook until onions are translucent and veggies are slightly tender, about 5-7 minutes.
Stir in garlic and mushrooms and cook until mushrooms are tender and lightly browned, about 5 minutes.
Add vegetable broth, lentils, thyme and sage. Bring to a boil, reduce heat and let simmer until lentils are tender, about 35-45 minutes.
Preheat oven to 425 degrees F.
While lentils are cooking, steam cauliflower florets until fork tender and transfer to a food processor (you may need to do this in batches depending on size of food processor). Add almond milk, vegan buttery spread and pulse to a smooth and creamy puree. Season with salt and pepper, to taste.
Once lentils are done cooking, thicken the mixture. Add cornstarch or arrowroot to a heaping spoonful of the lentil mixture in a separate bowl. Whisk together. Add thickened mixture back to the pot and whisk in. Season with salt and pepper, to taste.
Transfer lentil mixture to a 9×13 baking dish or 2 qt baking dish. Carefully spread mashed cauliflower evenly over top.
Bake at 425 degrees for 10 minutes and then transfer to under the broiler until mashed cauliflower begins to turn golden brown, about 5 minutes.
Remove from oven and let cool briefly before serving.