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Name: Indian Madras Pie
Prep time: 33 min
Cook time: 20 min
Total time: 53 min
Yield: 6
Cuisine: Indian
Ingredients: 2 1/2 lbs Baking potatoes peeled and cut into 2-inch pieces; 2 tablespoon vegetable oil; 1 package (20.8 oz) ground turkey; 1 1/2 cups baby carrots sliced; 3 medium parsnips peeled and sliced; 2 teaspoon ground ginger; 1 1/2 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground tumeric; 1 cup frozen peas thawed; 2/3 cup milk; 2 tablespoon butter; pinch cayenne pepper

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INGREDIENTS

2 1/2 lbs Baking potatoes ; peeled and cut into 2-inch pieces
2 tablespoon vegetable oil
1 package (20.8 oz) ground turkey
1 1/2 cups baby carrots ; sliced
3 medium parsnips ; peeled and sliced
2 teaspoon ground ginger
1 1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground tumeric
1 cup frozen peas ; thawed
2/3 cup milk
2 tablespoon butter
pinch cayenne pepper

INSTRUCTIONS

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 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, 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.

NOTES

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Indian Madras Pie

2 1/2 lbs Baking potatoes peeled and cut into 2-inch pieces
2 tablespoon vegetable oil
1 package (20.8 oz) ground turkey
1 1/2 cups baby carrots sliced
3 medium parsnips peeled and sliced
2 teaspoon ground ginger
1 1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground tumeric
1 cup frozen peas thawed
2/3 cup milk
2 tablespoon butter
 pinch cayenne pepper

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 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, 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.

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Nutrition

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Serving Size: 1 Serving (287g)
Recipe Makes: 6 Servings

Calories: 258
Calories from Fat: 74 (29%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 1.3g
Cholesterol 12.3mg		4 %
Sodium 107.3mg		4 %
Potassium 987.3mg		26 %
Total Carbohydrate 41.3g		12 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 34.6g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 258

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