Preheat oven to 425 degrees.
Heat a large skillet and add the butter over medium heat.
Add the onions, garlic, parsnips and mushrooms and sauté until onions are soft- about 4 minutes.
Add the turkey and brown while breaking up with a wooden spoon.
Add the tomato paste, paprika, coriander, nutmeg and salt and pepper and stir well to combine.
Add the white wine and reduce a couple of minutes.
Add the flour and stir well to coat all the ingredients.
Add the stock and bring to a simmer. Cook for about 10 minutes over low heat.
Add the peas and then pour all contents into a pie dish. Add the topping, and place in the oven to finish.
Bake for 20-25 minutes. Remove from oven when the topping is browned.