Indian Madras Pie...!!!

Bonjour Foodies,

Indian Madras Pie

This recipe makes about 6 servings. It takes about 20 minutes to prep.

 Ingredients:

2 1/2 pounds baking potatoes, peeled and cut into 2 inch pieces.
2 tbsp. vegetable oil
1 package of lean ground turkey
1 1/2 cup baby carrots, sliced
3 medium parsnips, peeled and sliced
2 tsp ground ginger
1 1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 cup frozen peas or frozen vegetables
2/3 cup milk
2 tbsp unsalted butter
Pinch cayenne pepper

1. Heat oven to 350 degrees. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat; cook, boiling, for 12 minutes. Drain and return to pot.

2. Meanwhile heat oil in a large lidded 3 to 4 quart flameproof dish over medium, high heat. Crumble in turkey and cook, breaking apart with a wooden spoon, for 4 minutes. Stir in carrots, parsnips, ginger, 3/4 tsp of the salt, the cumin, coriander, cinnamon, turmeric, cayenne and 1/2 cup water. Cover and cook over medium heat, stirring once or twice, for 17 minutes adding more water if necessary. Uncover and stir in peas or frozen vegetables. Cook for 2 minutes, then remove from heat. 

3. Mash potatoes in pot with milk, butter and remaining salt. Spread potatoes over turkey mixture in dish and sprinkle with cayenne pepper, if desired. Bake uncovered at 350 degrees for 20 minutes.

I made this dish last week and it was good but not nearly as good as my shepherds pie. I think I should change the amount of cinnamon in this recipe.