Patti pointed me to this recipe. .
http://www.onegreenplanet.org/plant-based-recipes/lentil-and-mushroom-shepherds-pie-vegan/ I have tweaked it to suit myself. My son commented that if there is no meat it should be Farmer’s Pie instead of Shepherd’s Pie and you really can’t argue with that.
Cook 1 c. lentils with 2½ water and set aside.
Make mashed potatoes to your taste. I use 4 or 5 Yukon gold potatoes, quartered and boiled until tender. Then mashed with about ½ c. of butter and 1c. of milk. S&P to taste.
In a large skillet, heat olive oil and saute 1 large onion, finely chopped, and 2 cloves garlic, minced. When the onion is starting to clear, wilt 8 ounces sliced mushrooms. When I remember, I wilt 8-10 oz of baby spinach in at the end. Frequently, I forget.
Add 2 Tbsp. dry red wine and ½ tsp. dried thyme (or as much fresh as you feeling like picking off the stems) to the lentils.
This part is all up to your preference: There are 2 ways to make crust. You can use 2 half-baked deep dish pie crusts. Or you can oil a 2 qt casserole dish and layer 1 c. of bread crumbs in the bottom. If you don’t want crust, just oil the casserole dish very well.
Finally, put it together with lentils on the bottom, onion/mushrooms in the middle and potatoes on top. Bake at 375ºF for 35 minutes or until the potatoes make a golden crust. Allow to set for 10-20 minutes before serving.