Combine lentils and 4 cups of water with chopped carrots, chopped celery, 2 vegetable bouillon cubes in a saucepan and bring to a boil. Reduce heat to low and cover. Cook 20 minutes or until lentils and vegetables are cooked.
Once lentils are cooked add red wine vinegar, Worcestershire sauce, tomato paste, and salt.
In a large pot boil the peeled potatoes until soft then strain water. Mash the potatoes inside the pot until fluffy, using a masher. Add in the butter, milk or Almond milk and salt, then mix.
Spoon lentil mixture into a deep baking dish. Top with mashed potatoes and bake 20-25 minutes or until potatoes are browned at 400F