Pierce potatoes all over with fork. Cook in microwave on High 15-17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.
Meanwhile, in 12-inch skillet, heat 1 Tbls oil on medium-high heat until hot. Add turkey, sprinkle with salt and cook 5-6 minutes or until no longer pink.
Stir flour and curry powder into turkey in skillet; cook 1 minute, stirring.
Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide turkey mixture between two 2 1/2 to 3 quart glass or ceramic baking dishes and spread evenly.
Preheat oven to 375°F Wipe skillet dry. To same skillet, add remaining 1 Tbls oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally.
Stir in ginger, frozen peas, and 1/2 tsp salt. Di vide vegetable mixture between cassweroles, spreading evenly over turkey mixture.
When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter, and 1 tsp salt; mash until well blended. Spread potatoes over vegetables.
Bake one shephard's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing.
To prepare casserole for another night, take out of freezer 24 hours before baking and bake at 375F for 35 to 40 minutes or until internal temp reads 160°F.