Food Network: Smoky Turkey Shepherd's Pie

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Smoky Turkey Shepherd's Pie
Recipe courtesy Rachael Ray

Ingredients
3 large Idaho potatoes, peeled and cubed
Coarse salt
2 tablespoons EVOO - extra-virgin olive oil - 2 turns of the pan
1/4 pound smoky bacon or turkey bacon, chopped
1 1/3 pound ground turkey breast
1 tablespoon smoked paprika, available in small cans on spice aisle of market
(You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)
Coarse black pepper
2 tablespoons, 5 or 6 sprigs, fresh thyme leaves
1 medium onion, chopped
2 carrots, peeled and diced
3 ribs celery from the heart, chopped
1 small red bell pepper, seeded and chopped
2 cups frozen peas
2 tablespoons all-purpose flour

2 cups chicken broth
1 cup sour cream, divided
3 tablespoons butter
1 large egg, beaten
10 to 12 blades fresh chives, chopped or snipped

Instructions
Bring a medium pot of water to a boil, salt it, and cook the potatoes
until tender, 12 to 15 minutes.

Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add
bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with
smoked paprika, salt and peppe,r and thyme. When turkey browns up, add: onions, carrots, celery.
Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2
minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour
cream and combine. Simmer mixture over low heat.

Preheat your broiler to high.

When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the
warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, 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 turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes
and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove
the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of
smoked paprika.