Wash the potatoes. (Leave the skin on.) Bring a small pot of water to boil, then cook the potatoes in water until they are fork-tender.
To make the filling:
Add oil to a frying pan. Once the pan is hot, add the chopped onions and minced garlic. Stir fry for 1 - 2 minutes, then add the diced carrots. Continue to stir fry for another 3 - 4 minutes.
Add the canned chopped tomatoes, cooked lentils, bay leaf, soy sauce, and other seasonings. Whisk them together, bring to boil, then reduce the heat and simmer for 10 - 15 minutes.
Stir in the parsley. Pour the filling to the pie pan then set aside.
To make the topping:
Take the cooked potatoes out in the bowl and mash them with a potato masher or a fork. Then add the remaining ingredients and combine all until smooth.
Carefully pave the mashed potatoes onto the filling, then use a fork to draw "lines" on the mashed potatoes.
Bake at 180°C for 25-35 minutes or until the topping is golden brown. Enjoy!
Notes
Store in an air-tight container in the fridge for 3-5 days.