Preheat oven to 400° F.
Add wine and onion to a 12-inch nonstick skillet. Cook over medium-high heat until onion becomes translucent, stirring frequently (about 2-3 minutes).
While the onion is cooking, whisk together chickpea flour and ¾ cup of the vegetable broth to make a slurry. Set aside.
Add corn, peas and carrots to the skillet with the onion and stir. Cook over medium-high heat for 3 minutes.
Stir in lentils, Worcestershire, tomato paste, the remaining 1 ¼ cup broth, thyme, salt and pepper. Give the chickpea slurry mixture another quick whisk and pour into the skillet. Bring to a boil, stirring constantly, until the gravy has thickened and reduced to about half. Add more salt to taste if desired.
Spoon mixture into 11" x 7" baking dish. Evenly spread the mashed potatoes on top. Drag the back of a fork lightly through the potatoes going in one direction to make ridges.
Bake for 20-30 minutes or until golden brown. You can also switch the oven setting to broil for the last 2-3 minutes if desired. Just be sure to keep an eye on the mashed potatoes so that they do not burn.