Indian Shepherd's Pie

2 russet potatoes, diced                                           1-15 oz can dark red kidney beans, drained and rinsed
2 cups cauliflower florets                                         1 cup frozen peas, thawed
2 Tbsp vegan butter*                                                3 cups baby spinach, chopped
1 Tbsp water                                                               1-14 oz can diced tomatoes, well drained
1 yellow onion, finely chopped                               1 cup unsweetened coconut milk
2 carrots, chopped
2 Tbsp curry powder

Steam potatoes and cauliflower over boiling water until tender, 15 minutes.  Mash the potatoes and cauliflower with butter, salt and pepper.  Set aside
Preheat oven 350**
Lightly oil (I use pampered chef spray bottle) shallow baking dish and set aside.
Sauté onion and carrots in skillet over medium heat.  Add water as needed.  Cook til soft, about 5 minutes.
Stir in curry and cook til fragrant, 30 seconds.
Add in beans, peas, spinach, tomatoes, and coconut milk.  Stir to combine.
Transfer to 13x9 baking dish
Spread reserves potato and cauliflower mixture evenly over top.

Bake 30 minutes. 

Adapted from Quick-Fix Vegan by Robin Robertson

*you could use ¼ cup raw cashews in place of vegan butter.  Just add them to the pot the last 5-10 minutes of cooking time. 
**if using a glass baking dish, reduce oven temp by 25 degrees.