Amounts and times in this recipe are approximate. Also, the instructions seem long, but it really goes fast for a multi- step casserole dish.

If you can find the packages of pre-crumbled Boca product, use that since it's more economical than prepackaged Boca patties. However, I think that Boca stuff tastes better than other pre-packaged ground beef substitutes, which have a metallic sort of taste to me, and are less digestible than Bocas. So I use the patties if I can't find the packages. Anyway.....

While the potatoes are boiling, saute the onion in oil in a large pan until the onions are soft. Crumble up the boca burger patties, add them to the pan, and saute for a few minutes more. Add the peas and carrots. Make sure the peas and carrots are soft enough, because they won't cook much more in the oven. Now, add the mushroom or brown gravy and seasonings to suit you. You definitely don't want the filling to be bland. Simmer the filling for 5-10 minutes.

Meanwhile, if the potatoes are done, drain and mash them up with soymilk and a good amount of vegan margarine. Add salt and pepper if you like.

Pour the filling, which should be pretty thick and semi- dry, not soupy, into a pan and cover with the mashed potatoes. This should be about enough for a square cake pan. Now bake it for at least 30 minutes at 375 degrees, until the potatoes are a little brown on top.

If you think it's going to boil over during the baking, put that old blackened warped cookie sheet (you know, the one you've been meaning to throw out, but it makes such good baked steak fries you can't bring yourself to do it) under the pan. If you are using shredded soy cheese, sprinkle some on top during the last 10-15 minutes of baking.

This is good enough to serve (casually) to your veggie- friendly meat-eater friends, but test it once or twice, to get your amounts and seasonings right, before serving it to company.

Serves: 4

Preparation time: about an hour

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