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In a medium saucepan, combine lentils and 2 1/4 cups water; bring to a boil over high heat, then reduce heat to medium, cover and boil gently for 15 minutes.
Meanwhile, prepare the vegetables.
After the lentils have cooked for 15 minutes, add the prepared vegetables: return to a boil over high heat, then reduce heat to medium and boil gently for 10 to 15 more minutes, or until the lentils are tender, but not yet disintegrating, and the vegetables are JUST tender (they will finish cooking in the oven).
Preheat oven to 375ºF.
In a blender container, make the cashew cream by combining the 3/4 cup of water and cashews; blend until completely smooth, then stir into the lentils.
Pour the mixture into a 2-quart baking dish.
Unfold, or roll out ready-to-bake pastry for 1 1/2 single crusts, or prepare pastry, using ingredients shown above and following standard method. (Dimensions of rolled pastry should be 2 inches longer and wider than pan).
Poke center of pastry with tines of a fork or cut a decorative pattern in center to create vents.
Carefully transfer pastry to the baking pan, positioning over top to completely cover lentils, with an approximate 1-inch border around edges.
Trim or fold edges, crimping or pressing with the tines of a fork to seal.
(If desired, you can brush top with milk to aid browning; I did not).
Bake potpie in the preheated oven for 20 to 30 minutes.
Reduce oven temperature to 350ºF and continue baking for another 10 minutes, or until top is light golden.
Serve hot.