Heat oven to 350°. 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.
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,
¾ 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.
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° for 20 minutes.