Lentil and Mushroom Empanada Shepherd's Pie

Preheat oven to 375°F (190°C).

Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add mushrooms and garlic and cook until mushrooms are browned and softened, about 5 minutes.

Stir in lentils, vegetable broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer, then reduce heat and cook, covered, for 20-25 minutes, or until lentils are tender and the liquid has been absorbed.

Stir in frozen peas and corn. Cook for another 2-3 minutes, until heated through.

Pour the lentil mixture into a 9-inch pie dish.

Arrange the empanada discs on top of the lentil mixture, slightly overlapping. Press gently to seal to the edges of the dish. For best browning, brush the empanada dough with beaten egg if desired.

Bake for 20-25 minutes, or until the empanada crust is golden brown and cooked through.

Let cool for a few minutes before serving.