Preheat the oven to bake at 350 degrees F.
Peel and cut the potatoes into 1-inch chunks. Put potatoes in a large saucepan with boiling water. Cook potatoes until soft. Drain and mash the potatoes together. Add almond milk if needed to make potatoes smoother. Add the garlic powder.
In the meantime, Saute the onion and garlic in the vegetable broth until the onions are soft. Add more broth if needed.
Add the mushrooms, celery, carrots and saute for 5 minutes until the vegetables are getting soft.
Add the cooked lentils, red wine, tomato paste and spices. Stir to mix. Cook for 3 minutes before adding peas. Stir well and let the peas heat up.
Divide the vegetable mixture into two oven-safe containers. Top the vegetable mixture with the potato mixture and bake in the oven for 25 to 30 minutes.
If you wish to brown the top of the potato, turn the oven setting to broil and broil for a few minutes. Keep your eyes on the potatoes so they don’t burn.
Eat one of the pies now and let the other cool and cover with a tight lid and freeze for up to 7 days.