Smoky Turkey Shepherd’s Pie

I made this recipe for a family get together and everyone raved about it.  It’s one of those great dishes that work perfect when you’re in the mood for comfort food.  My cousin has been hounding me for this recipe for over a year; I suppose now I could send him the link?  It’s from the “Rachael Ray: 365 No Repeats, a Year of Deliciously Different Dinners” Cookbook. There are a lot of ingredients, but don’t let this overwhelm you. I think that you’ll agree that the end product is well worth it!

Here’s what you’ll need:
Coarse salt
3 large Idaho potatoes, peeled and cubed
2 Tbsp extra-virgin olive oil (EVOO)
1/4 lb bacon or turkey bacon chopped
1 package (about 1 1/3 pound) ground turkey
1 Tbsp smoked paprika (or you can substitute 1 1/2 tsp each of paprika and cumin)
Coarse black pepper
2 Tbsp fresh thyme leaves (5 or 6 sprigs)
1 medium onion, chopped
2 carrots, diced
3 celery ribs from the heart, chopped
1 small red bell pepper, cored, seeded, and chopped
2 cups frozen peas
2 Tbsp all-purpose flour
2 cups chicken stock or broth
1 cup sour cream
1 large egg, beaten
3 Tbsp unsalted butter
10 to 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 EVOO 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 peas 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 to 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 beaten, 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 mashed 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.

This recipe serves 4.