Smoky Turkey Shepherd's Pie

Coarse Salt
3 large Idaho Potatoes, peeled and cubed
2 tbsp extra-virgin olive oil
1/4 pound bacon, chopped
2 pkg (2 lbs) ground turkey
1 tbsp smoked paprika
Coarse black pepper
2 tbsp fresh thyme
1 medium onion, chopped
2 carrots, diced
3 celery ribs, chopped
1 small red bell pepper, chopped
2 tbsp all purpose flour
2 cups chicken broth
1 cup sour cream
1 large egg, beaten
3 tbsp unsalted butter
10-12 fresh chives, chopped or snipped

Bring a medium pot of water to a boil, salt it, and cook the potatoes while you make the turkey filling.

Heat a deep, large skillet over medium-high heat. Add the extra virgin olive oil to the skillet, then add the bacon and brown it up. Drain off the excess fat, then add the turkey to the pan and break it up with a wooden spoon. Season the turkey with the smoked paprika, salt, pepper, and thyme. When the turkey is browned, add the onions, carrots, and celery. Season the veggies with salt and pepper. Cook for 5 minutes, stirring occasionally, then add the red bell peppers and cook for another 2 minutes. Stir in the flour and cook for 2 minutes. Add the stock and combine. Stir in 1/2 cup of the sour cream and simmer the mixture over low heat.

Preheat the broiler to high.

When the potatoes are tender (10-12 minutes), stir a ladle of the cooking water into the egg, then drain the potatoes. Return the potatoes to the warm pot to dry them out a little. Add the remaining 1/2 cup of sour cream, the butter, and salt and pepper. Smash and mash the potatoes, mashing in the beated, tempered egg. If the potatoes are too tight, mix in a splash of milk.

Pour the turkey mixture into a medium casserole dish. Top with the smashed potatoes and spread evenly. Place the casserole 5 inches from the hot broiler. Broil until the potatoes are golden at the edges. Garnish the casserole with the chives and a sprinkle of smoked paprika.

Makes 4-6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHERIJ30.