Veggie Lovers Shepard's Pie

I could not understand why anyone would eat Shepard's Pie without meat until I made this,

• Ready In: 1 hr 30 mins
• Serves: 10
• Yields: 2 trays

Ingredients

• 4  large carrots
• 2  heads broccoli
• 4  large  yams
• 1  large acorn squash
• 4  cups Brussels sprouts
• 2  large onions
• 1  bunch asparagus
• 4  stalks celery
• 1  large zucchini
• 2  garlic cloves
• 2  cups kernel corn
• 2  tablespoons olive oil
•  pepper
•  salt
• 1⁄4 cup parmesan cheese or 1⁄4 cup gouda cheese
• 10  potatoes
• 2 (14 3/4ounce) cans  creamed corn

Directions

1. Finely chop carrots, broccoli, yams,squash, brussels sprouts, onions, asparagus, celery, garlic and zucchini.
2. Add kernel corn.
3. Mix in olive oil and salt and pepper.
4. Heat in skillet over medium heat until all vegetables are soften.
5. Place in glass baking tray.
6. Cover vegetable mixture with cream corn.
7. Boil potatoes, and mash. Leaving skin on.
8. Cover all vegetables with potatoes.
9. Bake for 45 minutes at 425°F.
10. Grate cheese over top and bake for another 5 minutes until cheese is melted and potatoes are golden.