Veggie Lovers Shepard's Pie

• 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
• 14 cup parmesan cheese or 14 cup gouda cheese
• 10 potatoes
• 2 (14 3/4 ounce) cans creamed corn

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.
8. Leaving skin on.
9. Cover all vegetables with potatoes.
10. Bake for 45 minutes at 425F.
11. Grate cheese over top and bake for another 5 minutes until cheese is melted and potatoes are golden.

carrots, broccoli, yams, acorn squash, brussels, onions, asparagus, stalks celery, zucchini, garlic, kernel corn, olive oil, pepper, salt, parmesan cheese, potatoes, corn

Taken from www.food.com/recipe/veggie-lovers-shepards-pie-500519 (may not work)