Pre-heat your oven to 425 degrees Fahrenheit.

Remove the frozen pie shells from the box and set on the counter to thaw.

In a small pot, add in your diced potatoes and cover with water. Place over medium high heat and boil until soft. About 7-10 minutes.

In a separate sauce pan, over medium heat, add the diced onion and garlic. Water saute until the onion becomes translucent.

Open and drain your can of lentils and add them to the sauce pan. Reduce heat to low.

In a separate container, mix your bouillon cube with 1 cup of hot water to dissolve.

Add your vegan beef stock to the lentil and onion mixture.

In a separate small bowl, combine the flour and cold water. Whisk until smooth. Set Aside.

Drain the cooked potatoes and add them to the lentil and onion mixture. Stir to combine.

Increase the heat to medium high. Once the lentil mixture comes to the boil, slowly whisk in the flour and water. Stir constantly until the sauce has began to thicken.

Remove the sauce pan from the heat.

Place a thawed pie shell onto a sturdy baking sheet.

Add the lentil filling to the pie shell.

Top the pie with another thawed crust by inverting it on top of the filled shell.

Pinch the two shells together at the edges.

Cut openings in the top of the pie in order for steam to escape.

Bake at 425 degrees Fahrenheit for 45 minutes, until golden brown.

Remove from the oven and allow to rest 10 minutes before slicing and serving.

Serve with a fresh salad and roasted vegetables.