Preheat oven to 400°F.
Heat olive oil over low-medium heat in large saucepan or Dutch oven; add carrot and onion. Cook until onions are translucent, about 3 minutes.
Add garlic and stir. Cook for another minute.
Add lentils and flour, stir to mix and cook for 1 minute.
Stir in tomato paste, vegetable broth, rosemary, thyme, salt and pepper.
Turn heat to high and bring to a boil.
Reduce heat to simmer; add corn and peas.
Cook until lentils are soft, about 10 minutes
Distribute mixture evenly into ramekins (about 6), leaving 1 inch at top.
Top with Rosemary and Garlic Cauliflower Mash, put on baking sheet and place in oven. Bake for 25 to 30 minutes or until tops of pies begin to brown.