Peel the potatoes and boil them until they soften.

Peel and cut the onion and the garlic, cut the carrot and the pepper.

In a deep saucepan warm up some olive oil. Steam the vegetables until they soften. Add the lentils and pour the vegetable stock. Add marjoram or thyme and a little rosemary. Let the lentils boil until soft, it usually takes 25-30 minutes.

5-10 minutes before the lentils are completely boiled add the frozen peas and let it cook until the lentil is fully boiled. If needed, add more water.

In the mean time pour out the water from the boiled potatoes, add the coconut butter and the nut (oat) milk and mash the potatoes. You can use potato press but a fork can be used as well. Add some salt and a pinch of nutmeg.

Put the boiled lentils in a fireproof cookware and flatten it well, on the top put the mashed potatoes and flatten this layer as well. You can create an interesting effect on top of the mashed potatoes by drawing wavy lines with the fork.

Put it in the oven from 20-25 minutes at 200 degrees until the meal obtains a nice golden color.