Indian Madras Pie

Indian Madras Pie
Makes 6
Prep 20 m
Cook 13 m
Bake 20 m



  1. 1 of 3 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. 2 of 3 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. 3 of 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 Information for Indian Madras Pie
Servings Per Recipe: 6
Per Serving: 6 g fiber, 722 mg sodium, 24 g pro., 435 kcal cal., 46 g carb., 5 g sat. fat, 90 mg chol., 18 g Fat, total