Steam the potatoes until very soft. Mash. Add 1 tablespoon of coconut oil, salt, pepper, 1/4 teaspoon garlic powder & nutritional yeast. Mix well. Add a little broth for desired consistency. Set aside.
In a large oven safe skillet, saute the onions, broccoli & carrots in 1 tablespoon of coconut oil until onion is translucent. Add the mushrooms and continue cooking until mushrooms are tender. Add the lentils, amaranth & broth (veggie & mushroom broth), smoked paprika, Hungarian paprika, garlic powder, oregano, nutritional yeast & salt & pepper. Simmer, stirring occasionally until lentils are tender, about 30 minutes. Taste & adjust seasonings. Preheat oven to 425° F. When lentils are tender, remove from heat & add the kale. Mix well.
Spread the mashed potatoes over the top of the vegetable mixture. Place in the oven and bake until potatoes are browned, about 15 minutes.
NOTE: You can use any vegetables instead of the carrots, broccoli & onions.