Lentil and Mushroom Shepherd's Pie

vegkitchen.com

The Purple Vegan

8 large or 10 medium potatoes (Yukon gold works well)

2 tablespoons Earth Balance or other vegan butter

½ cup unsweetened rice milk or other nondairy milk

Salt to taste

2 tablespoons olive oil

1 large onion, finely chopped

2 cloves garlic, minced

6 ounces cremini or baby bella mushrooms, sliced

Two 15-ounce cans lentils with their liquid

2 tablespoons dry red wine, optional

1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos

2 to 3 teaspoons all-purpose seasoning blend (such as Frontier or Mrs. Dash)

½ teaspoon dried thyme

3 tablespoons cornstarch or arrowroot

8 to 10 ounces baby spinach or arugula leaves

Freshly ground pepper to taste

1 cup fresh bread crumbs

Directions at vegkitchen.com

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