Indian Madras Pie

This recipe is from the Family Circle October 2014 issue.

Makes approximately 6 servings

Prep 20 minutes Cook 13 minutes

Bake at 350 for 20 minutes


This recipe incorporates some of the needed anti-oxidant spices for anti cancer.


1 baking potato peeled and cut into 2 inch pieces

2 Tablespoons olive oil

1 pkg (large 20.8 oz) ground turkey  (I have used the 16 oz)

1 1/2 Cups carrots peeled and sliced

3 medium parsnips, peeled and sliced

2 teaspoons ground ginger

1/4 teaspoon salt (can omit if necessary)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1 cup frozen peas, thawed

1/2 cup almond milk (unsweetened)

2 Tablespoons unsalted butter or ghee

pinch cayenne pepper (optional)


  • 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 medium-high heat. Crumble in turkey and cook, breaking apart with a wooden spoon for 4 minutes. Stir in carrots, parsnips, ginger, 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 inf necessary. Uncover and stir in peas. Cook for 2 minutes, then remove from heat.
  • Mash potatoes in pot with almond milk, butter and 1/4 teaspoon salt. Spread potatoes over turkey mixture in dish and sprinkle with cayenne, if desired. Bake, uncovered at 250 for 20 minutes.