Vegan Shepherd's Pie - Gardner's Pie?

I guess we can't really call it shepherd's pie because no sheep are involved! This is a delicious wintery vegan meal. You can use any combination of veggies, I wrote the recipe based on what my family likes best.

• Ready In: 1 hr 15 mins
• Serves: 10-12

Ingredients

• 1 1⁄2-2  kg potatoes
• 1⁄2 cup vegetable broth
• 1  tablespoon margarine, vegan
• 2  tablespoons olive oil
• 1  small onion, chopped
• 2  garlic cloves, minced
• 1  teaspoon cumin powder
• 1  red pepper, chopped
• 2  carrots, diced
• 1  celery rib, diced
• 1  cup cauliflower floret
• 2  cups cabbage, shredded
• 1  large zucchini, diced
• 1  cup mushroom, chopped
• 1  cup frozen corn
• 1  cup  frozen peas
• 1  cup frozen green beans
• 1 (14 ounce) can diced tomatoes
• 1  teaspoon salt

Directions

1. Preheat oven to 190°C.
2. Skin the potatoes if you like - I usually don't. Cut them into chunks and boil until they are ready for mashing - about 20 minutes. Mash them with the veggie broth and margarine until they have a good stiff consistency - you don't want them gluey.
3. In a large pan or wok - I always use the wok - cook the onion about 4 minutes. Add the cumin and garlic and cook an additional minute. Add all the remaining fresh veggies and sauté for about five minutes.
4. Add in the frozen veggies, the canned tomatoes and the salt. Stir to mix thoroughly and cook another 2 or 3 minutes.
5. Pour the veggie mixture into a large baking pan - I use 9x13 inches. Carefully cover the top with the mashed potatoes.
6. Bake for about 30 minutes until the potatoes just start to brown.