Preheat oven to 425 degrees F.

In large pot over high heat, bring water and 1 tablespoon salt to boil. Boil potatoes 15 minutes. Add cauliflower; continue boiling 10 to 15 minutes, until both potatoes and cauliflower are soft. Drain; set aside.

In medium pot over high heat, bring water to boil. Cook pasta 9 minutes. Drain; set aside.

In frying pan over medium heat, sauté buttery coconut oil, onion and garlic 3 minutes. Add carrots, 1 tablespoon water and filling spices; continue cooking 10 minutes.

Meanwhile, mash together cauliflower, potato and remaining mashed potato ingredients until completely smooth.

Mix pasta and peas into vegetable stir fry.

In bottom of 9”x13” ceramic dish, arrange filling; top with mashed potatoes. Sprinkle 1 tablespoon nutritional yeast over. Bake 15 minutes.