All The Veggies Shepherd's Pie with Greek Yogurt Mash

INGREDIENTS FOR FILLING:
2 Tbsp olive oil
3 each shallots, peeled and finely diced
1 clove garlic, minced (or 1 tsp)
16 ounces, mushrooms, sliced
6 carrots, peeled, and chopped (about 2 cups)
Fresh whole herbs to taste (rosemary, thyme, oregano, and dried herbs work too!)
2 Tbsp tomato paste
2 Tbsp flour
1 1/2 - 2 cups vegetable stock
1/2 tsp sea salt
1 tsp pepper
1 15 ounce can of lentils (about 1 1/2 cups) drained (or cooked brown or green lentils - use what you like)
2 cups frozen peas
1 cup chopped fresh spinach
1/2 cup cheddar cheese (optional)
1/2 cup red wine (optional)
INGREDIENTS FOR MASHED POTATOES:
6 Yukon gold or russet potatoes (about 2 pounds)
3/4 cup full fat Greek yogurt
Salt to taste

Make the mashed potatoes by first peeling the potatoes. Boil them until fork tender. Drain, mash, and mix in yogurt and butter. (I use a handheld mixer to get them extra fluffy). Season to taste.
Make the veggies by heating oil over medium heat in a large oven-safe shallow pot or skillet. Add shallots and sauté until fragrant. Add mushrooms, carrots, and dried if preferred. Sauté until carrots are softened, about 3 minutes.
To make the gravy you must first add tomato paste and flour to the pot and stir. Pour in the red wine (and scrape all the browned bits off the bottom of the pan). Let the wine cookout for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt and pepper. Add the lentils. Simmer over low heat to get it thickened even further.
Stir in the peas, spread the mashed potatoes on top, sprinkle with cheddar cheese, and bake for 15 minutes at 350 degrees F. (I broil for a few minutes to get it nice and brown on top).

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