Madras Pie

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October 1 was World Vegetarian Day, so let’s celebrate with something a little international – Madras Pie!  I adapted this recipe from one I found in the October 2014 issue of Family Circle magazine.

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Ingredients

• 2 1/2 lbs baking potatoes, peeled and cut into 2 1/2 inch pieces
• 2 tbsp vegetable oil
• 2 packages Quorn chicken pieces (vegetarian) – you can use any chicken or turkey substitute you like
• 1 1/2 cups sliced carrots
• 3 large parsnips, peeled and sliced
• 2 tsp ground ginger
• 1 1/2 tsp salt
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 2 cups frozen peas (no need to thaw)
• 1 cup milk
• 2 tbs unsalted butter
• pinch (or more) red pepper flakes

Instructions

1. Heat oven to 350 degrees F.
2. Boil potatoes until they’re soft enough to cut with a fork.
3. Heat oil in a large pot.  Fry Quorn in oil until light brown.  Add in carrots, parsnips, ginger, salt, cumin, coriander, cinnamon, turmeric, cayenne, 1/2 cup water, and frozen peas.  Cover and cook until veggies are softened.
4. Mash the potatoes with milk (you might need a little more to make them smooth) and butter.
5. Place veggie mixture in a baking pan and top with potatoes.  Bake uncovered for 20-25 minutes.

Enjoy!