Lip-smackin' Vegetarian Shepherd's Pie!

Everybody who has known me for a while probably knows that ever since I visited the Fair Isles, I have been a BIG FAN of that most British of comfort foods, Shepherd's Pie. It is not only delicious, but it's one of those dishes that is basically
(whatever you have in the fridge/garden) + (starch) + (bake),
thereby allowing for umpteen variations!

Anyway, instead of writing a bunch of prattle as usual, I'll get straight to the recipe! I should say though that I am NOT a vegetarian, but I definitely support nutritious vegetarian variations of classic meals.

LIP-SMACKIN' VEGETARIAN SHEPHERD'S PIE
Baked in a loaf pan. If you've got a casserole dish, increase amounts proportionately (eyeball it).

I should also note IMPORTANTLY that you could just omit all potato (gourd forbid) and just make it a mixed roast vegetables dish! Delish!!

=Instructions=
This is really easy: Chop, throw in, season, smoosh, top & bake!
The veggies should fill the pan/dish up 80-90%, and the potatoes should go to the top.

Preheat the oven to 375 F*.
1) Grease the pan with some good ol' butter or, if you're not vegetarian, mm-mm reserved bacon grease! Alternatively, just spray some oil on or use an oil-soaked piece of paper towel.
2) Next, chop all the vegetables you're using into roughly equal-sized pieces; open canned veggies being used & drain the water.
3) Throw it into the greased pan & flavor with whichever spices & herbs serve your fancy, in the amounts you fancy. If you're afraid, just use roughly 1 T total, but NOT TOO MUCH salt or pepper!
4) Mix it around to combine & smoosh it down so it's even. Dot with some butter.
5) Top with mashed potatoes & shredded/grated CHEESE!!! I would recommend putting strategic spoonfuls on instead of trying to spread it all at once so it doesn't get messy.
Bake it for ~25 minutes, or until the top is nicely browned and not burnt yet.
(*If you want, you can bake it on 325-350 and for longer to get everything nicely cooked and prevent burning.)

=Ingredients=
This is what I used. Use whatever you want, though!

3/4 can of corn
1/2 can of kidney beans
CHOPPED:
1 L organic carrot
4 M organic celery stalks
1 S potato
~8 organic button mushrooms
1 S onion (or L if you are an onion nut)

1/2 lb of pre-made mashed potatoes (potatoes, milk, butter, salt & pepper OR from flakes)

SEASONINGS:
1/2 tsp garlic powder (Trader Joe's $1.99)
1 tsp or more freshly grated sea salt (from a re-fillable Trader Joe's grater $1.99)
1 tsp or more freshly grated pepper (from a re-fillable Trader Joe's grater $1.99)
1/2 bunch of curly parsley -- this is HUGE for flavor!!

FAT:
2 T butter, in small "dots" (to dot with, you see, hence the phrase)
1-2 T bacon grease

*Notes:
I decided to sautee the onions ~3 mins in 1 T bacon grease, then I added half the mushrooms and kept sauteeing for another 3-5 mins. Then I mixed all this into the rest of the veggies, dotted with butter, and topped with potato & cheese. I love a good sauteed onion.