Prep the Potatoes: In a medium pot, cover diced potatoes and garlic with cold water and bring to a boil. Let simmer 15 minutes until potatoes are cooked all the way through. Once potatoes are fork tender, drain the potatoes and garlic and mash. Add the 1/2 cup of coconut milk, and salt and pepper to taste. Set aside.

Make the Filling: Heat the olive oil in a large Dutch oven, and sauté the onion, carrot, and celery for 10 minutes on low. Add the peas and the vegetable stock, bring to a boil. Add the lentils, 1 tablespoon of the paprika (save the other tablespoon for later), poultry seasoning, salt, and pepper. Stir and let simmer on low for 20 minutes until the vegetables are tender.

Top the Pie: Add coconut milk to the lentil/veggies. Stir the lentil/veggies in the Dutch oven, and top with a layer of mashed potatoes. Use a fork to make creases on the top of the potatoes and sprinkle with the remaining paprika.

Broil: Turn the oven’s broiler to high, and put the Dutch oven (uncovered) for 10-15 minutes, until potatoes are brown and crisp.

Serve hot, and refrigerate leftovers for up to 3 days.