Vegan Sheppard's pie


4 cup recipe of mashed potatoes (I just use the instant kind.)
2 cups Boca meatless ground crumbles
1 Medium onion finely chopped
6 oz. baby bela mushrooms coarsely chopped
2 Tablespoons olive oil or equiv.
2 cups coarsely chopped baby spinach leaves
1 Tablespoon flour stirred into 1/4 cup cool water
* Spices various listed below

Make the mashed potatoes in your preferred manner and set aside. Preheat the oven to 400F.
In a medium heated skillet sauté  the onions until translucent. .Add the mushrooms and continue cooking for a couple of minutes continually stirring, then add the Boca crumbles. Let this simmer for about 5 minutes. Add the spices (see below) and then add the spinach a little at the time constantly stirring. Once this mixture has come to a simmer, add the flour/water mixture to thicken the mixture.

I use an 8 x8 inch casserole dish well greased to assemble the pie. Place the cooked mixture in the dish and then cover it with the mashed potatoes. Place it in the oven and cook for about 30 to 40 minutes or until the top becomes golden brown.

* Spices: I use about a tablespoon of House of Tsang Szechuan sauce and two teaspoons of Tony Chachere's Creole seasoning. You can tell I like it a little spicy and you may want to adjust to suit yourself. After all, who ever heard of Szechuan Sheppard,s pie?