Step 1

Cut potatoes into 1/8 inch slices (I used a mandoline or cut by hand)

Step 2

Cover potatoes in ice cold water until ready to blanch

Step 3

Fill a large pot of water with 2 teaspoons of salt.

Step 4

Bring water to a boil.

Step 5

Drain cold potatoes and add the sliced potatoes to the boiling water.

Step 6

Boil for 5-7 minutes and drain in a colander and allow to cool completely.

Step 7

In the meantime, prepare the lentil vegetable pie filling.

Step 8

In a large skillet, saute garlic, leek, and onions until the onions are translucent.

Step 9

Add the carrots and celery and saute for a few minutes.

Step 10

Now add the prepared (cooked) lentils and combine.

Step 11

Add a little vegetable broth if the vegetables and lentils begin to stick.

Step 12

Now, add the red wine, vegan Worchestershire sauce, and soy (or tamari), and tomato paste.

Step 13

Combine vegetable broth and flour in a high-speed blender to prevent flour clumps.

Step 14

Pour slowly into lentil/vegetable mixture and stir. As the mixture heats up, it will thicken. Stir until thick like stew,

Step 15

Remove from heat.

Step 16

In a high-speed blender, combine all the ingredients.

Step 17

Transfer to a small saucepan and heat on low heat, stirring occasionally.

Step 18

The sauce will thicken as it heats.

Step 19

Remove from heat.

Step 20

Preheat the oven to 425 degrees

Step 21

Pour the contents of the lentil vegetable pie filling into a 9X13 inch casserole dish.

Step 22

Begin layering the potato slices, overlapping each potato slice to create a crust topping, using half the potatoes.

Step 23

Pour half the cheese sauce over the top of the overlapping potatoes.

Step 24

Now, create a second layer, using the rest of the potatoes, again crossing them slightly over each other.

Step 25

Pour the remaining cheese sauce over the top.

Step 26

Sprinkle with vegan parmesan cheese

Step 27

Cook, uncovered for 40 minutes or until the potatoes are brown on top.

Step 28

Remove from the oven and allow to sit for 10 minutes to settle.

Step 29

Serve on a plate or bowl and garnish with fresh chopped parsley.