Vegan Lentil Shepard's Pie

I made the best thing ever a few nights ago. I am seriously so impressed with it.

Here we go!

Ingredients:
For the Pie
1 cup green lentils
1/2 bottle Full Sail Amber (this is an important ingredient!)
1 TBSP vegetable bouillon
1/2 yellow onion, diced
3 cloves garlic
Some diced carrots
A bunch of spinach
Water
Salt and pepper
For the Mashed Potatoes:
2-3 potatoes depending on size (I didn't use enough potato so more may be better)
2-3 TBSP Earth Balance vegan butter
Salt and pepper

Directions:
For the Pie
Preheat oven to 425.
1. Saute up onions and garlic in 1 tbsp oil until caramelized.
2. Add washed lentils, about 2 cups water, vegetable bouillon, and half a bottle of full sail.
3. Let simmer until lentils are mostly tender. Add carrots in or any frozen vegetables you may want.
4. Once lentils are cooked, throw in spinach and let wilt. Season with salt and pepper to taste.
5. Add to baking dish and cover with mashed potatoes.
6. Cook in oven for 15-20 minutes.
For the Mashed Potatoes
1. Boil water.
2. Peel potatoes and cut into smaller chunks.
3. Put in boiling water and boil until fork tender.
4. Once tender, drain and transfer to a bowl.
5. Mash however you want.
6. Add in Earth Balance butter, season with salt and pepper to taste.
7. If needed, add in some non-dairy, unsweetened milk (I used almond), to make more creamy.

So freaking amazing. I swear, cooking with beer makes everything better. It reheats well too. I just ate some and may go eat more right now!