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Instructions

• After peeling and dicing the potatoes, place them in a saucepan and cover them completely in water. After bringing it to simmer, cover it. Again bring it to simmer for about 20 minutes and then transfer it in a bowl.
• Add margarine to the above bowl and stir the ingredients. Then add rick milk to the bowl and mash so that they become fluffy. Cover the bowl and set it aside. In the meantime, set the oven temperature to 400 degree F.
• Whilst the potatoes are being cooked, heat some oil in the skillet and saute the onions in it until they become translucent. Now add mushrooms and the garlic and continue to saute until the onions turn golden brown.
• Now add lentils and bring the mixture to simmer. Then stir in other ingredients, including pepper, thyme, seasoning blend, soy sauce and wine. After cooking them for a few minutes, add water and cornstarch and combine well. Now add it into the lentil mixture and stir well.
• Then add spinach and continue cooking until they have wilted down. Then remove the ingredients from heat and add seasoning according to taste.
• Take a casserole dish and spread little oil in it. Then scatter the breadcrumbs at its bottom. First, pour the lentil mixture and follow it up with potatoes. Divide the mixture evenly between them.
• Bake the mixture until it becomes golden brown (20-25 min). Remove it and allow it to cool for a few minutes. Then cut them into small wedges and serve immediately.