Photo: Smoky Turkey Shepherd's Pie Recipe
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
Directions
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 pepper, 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.
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By trishpitts
on January 31, 2012
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DELICIOUS!!! I have made this a million times to the point where I almost don't need the recipe anymore! But I thought I should give this one some love since it has been feeding my family for the last couple years!! Used the smoked paprika ( Yummy I omit the bacon bc I don't like it. Last night we had it and I deglazed the pan with white wine and water since I didn't have chicken stock. I scrounged up one bullion cube and tossed it in!! I have also used broccoli, green beans, peppers, what ever I have to use up in the fridge! I tend to not have enough liquid/gravy so I use more than what is suggested! ENJOY THIS ONE!!!
By sarahVA
on January 22, 2012
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Very good and quite easy. Substituted sweet potatoes for white, which was delicious. Used 1c peas and 1c corn, and pearl onions (half a frozen bag instead of chopped onions, and no peppers or celery. Also added 2T Worcestershire sauce to the filling, and a bit more salt and pepper. As many of the other reviews said to cut the stock in half, we did, and that was plenty. Will definitely make this again!
By ahpao
on October 10, 2011
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DELICIOUS!!!! Not too salty, just right. 2 cups of chicken broth does make the turkey mix really runny, I've tried 1 1/2 cup and it's still runny, I'm thinking 1 cup should be alright. Prep time does take more than 10 min. But really good recipe, thank you Rachael Ray!
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