Vegan Shepard's Pie

8 to 10 medium potatoes (gold or red)
2 tbs vegan buttery spread
1/2 cup rice milk
2 tbs avocado oil
1 large onion, finely chopped
4 cloves garlic, minced
6 ounces baby Bella mushrooms, sliced
1 cup cooked lentils (follow package directions or 2 15 ounce cans lentils drained
2 tbs dry cooking red wine, optional
2 tbs tamari sauce
2 tsp seasoning blend (ie. Mrs. Dash)
1/2 teaspoon dried thyme
3 tbs arrowroot
8 to 10 ounces baby spinach
Freshly ground pepper to taste
1 cup fresh bread crumbs

Preheat the oven to 400º F

Dice potatoes and place in a large saucepan, bring to a simmer, cover and simmer for 20 minutes - drain and stir in vegan buttery spread until melted, add rice milk and mash until fluffy – season with salt and pepper, cover and set aside

While the potatoes are simmering saute onion and garlic over medium heat until translucent. Slowly add the mushrooms and saute until the onion is golden. Add the lentils to the onion, garlic, mushroom mixture and bring to a simmer. Add red cooking wine, and tamari sauce, slowly add seasoning blend, thyme, and pepper. Cook for 5 minutes. In a separate bowl combine the arrowroot powder with enough water to dissolve,  mix and slowly stir into the lentil mixture. Add the spinach, a little at a time, cooking until it begins to wilt, remove from heat;

Lightly oil a 2-quart casserole dish . Sprinkle the breadcrumbs evenly over the bottom of the casserole dish - pour in the lentil mixture, then spread potato mixture evenly over the top.
Bake for 30 to 40 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.