1. Preheat oven to 375 degrees F. Spray a 2-quart baking dish with vegetable cooking spray.

2. Boil potatoes in lightly salted water until fork tender, about 15 to 20 minutes.

3. While potatoes cook, heat oil in a nonstick skillet until shimmering. Add onion and garlic and saute until soft, about 3 to 5 minutes. Add ginger and jalapeno and stir-fry for 1 minute. Add ground turkey, 1 tsp. of the salt, cumin, and 11?2 tsp. of the pepper, or to taste. Cook, breaking up meat, for about 5 minutes. Add peas and cook 5 minutes more. Stir in coriander and remove from heat.

4. Drain potatoes and mash with buttermilk and 2 Tbsp. of the butter. Add remaining 1?2 tsp. pepper and remaining 1?2 tsp. salt. Adjust seasoning to taste.

5. Spread half the mashed potatoes into the prepared baking dish. Using a slotted spoon to remove juices, top potatoes with turkey mixture. Sprinkle with parsley. Add remaining potatoes, and smooth surface with a spatula.

6. Sprinkle top with cheese, dot with remaining 1 Tbsp. butter, cubed, and sprinkle with pinches of paprika (or, for more heat and a more Indian approach, cayenne). Bake until top is golden and cheese is melted, about 20 to 25 minutes. Serve hot with green salad and fresh bread.

By Viren Sapat

Source: Hannaford fresh Magazine, May - June 2011