Hearty Lentil and Mushroom Shepard's Pie

This was soooo good! Even Kara liked it!!! And she has been anti everything "Vegan" we have been making! I got the basic recipe from FatFreeVegan.com but of course I made a few tweeks!

Ingredients

• 10-12 medium potatoes (I used both red and Idaho potatoes)
• 1 tablespoon olive oil (could leave out if wanted)
• 1/2 cup rice or soy milk (add more if needed)
• Salt and Pepper to Taste
• Garlic and Onion Powder to taste
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 6 ounces cremini or baby bella mushrooms (I only had white and it still came out great!)
• 1 cup uncooked lentils 
• 1 1/3 cup water 
• Vegetable bullion cube
• 1/2 cup or so of Vegetable Broth
• 1 to 2 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon dried thyme (I only had ground-so just did a few shakes)
• 3 tablespoons cornstarch 
• 10 ounces baby spinach (1 bag) 
• 1 cup fresh bread crumbs (really good with potato bread)

Instructions

1. 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.
2. Cook lentils in 1 1/3 cup of water with vegetable bullion cube for 20 minutes.
3. While the potatoes are cooking, Dry sauté onion over medium heat until translucent (add a little veggie broth or water as needed to prevent sticking. Add the garlic and mushrooms and continue to sauté until the onion is golden.
4. Puree lentil in blender/chopper, adding vegetable broth to help smooth. It will still be a bit chunky  chunky. Add the lentils and bring to a gentle simmer. Stir in soy sauce, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture. Add a little extra vegetable broth if needed to moisten. Leave on low while mashing potatoes. 
5.  Drain potatoes potatoes then add the milk, salt, pepper, onion, & garlic powder and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees.
6. 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.
7. Use a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. (I used 1 large 10x14 dish) Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
8. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Broil for the last few minutes if necessary. Let stand for 5 to 10 minutes, then cut into wedges to serve.