Preheat oven to 400°F.

Combine lentils and 3 cups broth in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes or until tender.

In a skillet, heat olive oil over medium. Cook onion, mushrooms, carrot, and celery until softened, about 5–7 minutes.

Stir in flour and cook for 1 minute.

Add cooked lentils (with broth), pomegranate molasses mixture, Worcestershire sauce, and tomato paste. Stir in peas.

Simmer uncovered for 10 minutes, adding additional broth as needed to create a thick, saucy filling.

Season with salt, pepper, and parsley.

Spoon mixture into a deep pie dish and spread mashed potatoes over the top.

Bake 20–25 minutes or until potatoes turn lightly golden.

Cool slightly before serving.