Lentil Shepard's Pie - My Version

Adapted from FatFreeVegan.Com

Ingredients
Mashed potatoes of your choosing
1 large onion, finely chopped
3 cloves garlic, minced
6 ounces mushrooms (I used oyster)
Two 15-ounce cans lentils, lightly drained but not rinsed. (I cooked from dry using veggie broth)
2 tablespoons dry red wine,
1-2 tablespoon Bragg’s liquid aminos (soy)
2 teaspoons seasoning blend (I used pizza herbs)
8 baby spinach or greens
1 cup fresh bread or panko crumbs

Instructions
Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl. Mash until fluffy with butter or milk of your choosing.  Cover and set aside until needed.

Preheat the oven to 400 degrees.

While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.

Add the lentils and their liquid and bring to a gentle simmer. Stir in the wine, soy sauce, seasoning blend, and pepper. (I needed to add more veggie broth) Cook gently for 5 minutes.  (If needed, make a corn starch and water paste to thicken)

Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.

Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.