Shepherd's pie with rutabaga, turnip and curry

Ingredients:

• 1 kg potatoes, peeled and cut into quarters
• 1 small rutabaga, peeled and chopped
• 1 medium turnip, peeled and chopped
• 250 g small champignons, cut into quarters
• 1 cup frozen peas
• 2 bay leaves
• 2 chopped carrots
• 3 sprigs of thyme
• 6 tbsp (90 g) butter
• 3 tbsp. flour
• 2 leeks (white and light green parts only), cut into 1.5 cm thick pieces, washed well
• 1 teaspoon ground coriander
• 1/4 tsp. grated nutmeg
• 1.5 cups drinking cream
• Grated zest and juice of half a lemon
• 1/4 cup chopped parsley
• 2 tsp curry spices

Preparation:

1. Preheat the oven to 200°C. Place the potatoes in a large saucepan, cover with cold water, and season with salt. Bring to a boil, then reduce the heat and simmer for 20-25 minutes.
2. Meanwhile, pour 6 cups of water into another saucepan, add the bay leaf, thyme sprigs, and 2 teaspoons of salt. Bring to a boil.
   
   Add the carrots, rutabaga, turnip, and leek; reduce heat to medium-low and simmer gently for about 10 minutes. Pour off 1.5 cups of the broth and discard the remaining liquid. Remove the bay leaf and thyme. Pat the vegetables dry with a towel and set aside.
3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the mushrooms and cook for 3 minutes, until they release their juices. Increase the heat to medium and continue cooking for another 3 minutes, until the liquid has evaporated. Sprinkle in the flour, coriander, and nutmeg; cook, stirring, for 1 minute.
   
   Stir in the reserved broth and 3/4 cup heavy cream. Bring to a boil and simmer for 3 minutes until thickened. Add the cooked vegetables, peas, and lemon zest and juice. Bring to a boil again and then remove from the heat. Season with salt and stir in the parsley.
4. Drain the potatoes and let them cool slightly. Pour the curry powder, 4 tablespoons (60 g) of butter, and 3/4 cup of heavy cream into a saucepan. Season with salt and mash thoroughly.
   
   Spread the mushroom mixture in a 3-quart baking dish. Spoon a small amount of mashed potatoes on top and smooth it out. Bake for about 20 minutes, until bubbles form around the edges and the top is golden brown. Let the pie rest for 10 minutes and serve.