Lightly oil a 9x13 baking pan.

Rinse lentils with cold water. Drain.

Place lentils in a large saucepan with 2 1/2 cups water, bay leaves, and a teaspoon of salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until lentils are tender.

Meanwhile, heat a tablespoon of canola oil in a large heavy-bottomed skillet over medium high heat. When the oil is nearly smoking, add enough mushrooms to form a single layer in the bottom of the pan, and sear, without stirring, until golden, about 3 minutes. Stir to flip mushrooms and sear the other side. Season with kosher salt and pepper, then place in prepared baking pan. Repeat with remaining mushrooms.

Once the mushrooms are cooked, turn heat to low, add an additional tablespoon of canola oil if needed, and cook onions until translucent, about 5 minutes. Add garlic and carrots, and cook an additional 5 minutes. Add rosemary, oregano, and thyme and stir to coat.

Preheat oven to 375°F.

Add onion/carrot mixture to the lentils along with tomatoes, liquid smoke, vinegar, and frozen peas. Simmer, stirring gently, until peas are heated through.

Taste and adjust seasoning with salt and pepper.

Scoop lentil mixture over mushrooms in the baking pan.

Transfer mashed potatoes to a piping bag fitted with a 3/8-inch star tip. Pipe rosettes over the lentils, completely covering the lentil filling. (You can also spread the potatoes with a spoon in an even layer.)

Sprinkle with smoked paprika, if using.

Bake 35 to 40 minutes or until heated through and potatoes are browned.