Shepherd's Pie (vegetarian)

1 tbs. oil
1 1/2 c. diced onion (I use frozen)
3 garlic cloves, minced
14 large mushrooms (about 12 oz) or a med sized can/jar
1- 12 oz. pkg meatless crumbles
1/4 c. flour
1 1/2 c. milk
1/2 tsp salt
1/4 tsp. pepper
1 tbs. Italian seasoning or whatever sounds yummy
1 - 11 oz can corn, drained
1 - 20 oz pkg refrigerated mashed potatoes, or left over, or frozen, or homemade, etc...
1/2 c. sour cream
2 tbs butter

Heat oil in large skillet. Add onion, cook until tender. Add garlic and mushrooms, cook 8 min or until liquid evaporates, stir often. Stir in meatless crumbles. Combine flour, milk, salt and pepper, stirring with a whisk. Add to pan. Bring to a simmer, cook 2 min.
Place in an 9x13 or smaller, top with corn.
prepare/prep mash potatoes, add sour cream and butter. spread potatoes evenly over corn.
Bake 375 degrees for 30 min or until browned.

I double this and split it between 3 - 8x8 pans.
cover, freeze, thaw 24 hrs in fridge, uncover and bake.