Indian Madras Pie

Indian Madras Pie
Servings: 6 Yield: servings Prep 20 mins Cook 13 mins Bake 350°F 20 mins

Ingredients

  • 2 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces
  • 2 tablespoons vegetable oil
  • 1 pkg (20.8 oz) ground turkey
  • 1 1/2 cups baby carrots, sliced
  • 3 medium parsnips, peeled and sliced
  • 2 tablespoons ground ginger
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1 cup frozen peas, thawed
  • 2/3 cup milk
  • 2 tablespoons unsalted butter
  • Pinch cayenne pepper (optional)

Make It

1. Heat oven to 350 degrees . Place 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 qt flameproof dish over mediumhigh heat. Crumble in turkey and cook, breaking apart with a wooden spoon, for 4 minutes. Stir in carrots, parsnips, ginger, 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 7 minutes, adding more water if necessary. Uncover and stir in peas. Cook for 2 minutes, then remove from heat.

3. Mash potatoes in pot with milk, butter and remaining 3/4 tsp salt. Spread potatoes over turkey mixture in dish and sprinkle with cayenne, if desired. Bake, uncovered, at 350 degrees for 20 minutes.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 435, Fat, total (g): 18, chol. (mg): 90, sat. fat (g): 5, carb. (g): 46, fiber (g): 6, pro. (g): 24, sodium (mg): 722, Percent Daily Values are based on a 2,000 calorie diet.