Coat the bottom of a medium saucepan with olive oil and place over medium heat.

When the oil is hot, add the onion, leek, carrots, and garlic. Sweat the veggies until onions are softened, about 5 minutes.

Stir in the whiskey and thyme. Raise the heat and and bring the liquid to a simmer.

Continue simmering until most of whisky has evaporated, about 3 minutes, stirring occasionally.

Stir in vegetable broth and lentils, then raise the heat and bring the liquid back to a simmer.

Lower the heat and allow the mixture to simmer, uncovered, until the lentils are tender but not mushy, about 25-30 minutes. Stir the pot occasionally and add a bit of water if it reduces too much. Remove from heat and drain any excess liquid when done cooking.

Remove the pot from heat and drain any excess liquid when done cooking.

Stir in the Worcestershire sauce, vinegar, liquid smoke and peas. Season with salt and pepper to taste.

While the lentils simmer, place potatoes into a large pot and cover them with water.

Place the pot over high heat and bring the water to a boil. Lower the heat and boil the potatoes until fork tender, about 15 to 20 minutes. Do not overcook the potatoes.

Remove the pot from heat and drain the potatoes into a colander.

Return the potatoes to the pot and mash them with a potato masher. Stir in the milk, garlic and butter. You can add more milk if needed to reach your desired consistency, but you want to keep the potatoes relatively thick. Season with salt and pepper to taste.

Preheat the oven to 400º. Transfer the lentil mixture to an 8 inch by 8 inch baking dish or deep dish 9-inch pie plate. Gently press down into a uniform layer with a spoon or spatula.

Top the lentil mixture with mashed potatoes, smoothing them out all the way to the edges to create a seal.

Bake the pie until brown spots form on top, about 30 minutes.

Remove it from oven and allow to sit for 10 minutes before serving.