Marbled Shepherd's Pie

This is not your average shepherd's pie! A turkey filling and not one, but two types of mashed potatoes come together in a beautiful swirl to give this classic dish a fun new twist.
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  • Level: Easy
  • Total: 2 hr 10 min
  • Active: 50 min
  • Yield: 6 to 8 servings
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Ingredients

2 pounds russet potatoes (about 3 medium), peeled and cut into 1-inch chunks

Kosher salt and freshly ground black pepper

2 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch chunks

1 cup 1 percent milk

1 stick (8 tablespoons) unsalted butter

4 strips smoked breakfast bacon (about 4 ounces), diced

2 pounds 93 percent lean ground turkey

1 medium yellow onion, diced

2 medium carrots, diced

2 cloves garlic, finely chopped

2 cups unsalted chicken broth

3 tablespoons tomato paste

2 tablespoons Worcestershire sauce

2 teaspoons poultry seasoning

2 teaspoons fresh thyme

1 1/2 teaspoons Hungarian paprika

1 cup frozen corn, thawed

1 cup frozen peas, thawed

Directions

  1. Put the russet potatoes in a large pot and cover with salted water. Put the sweet potatoes in another large pot and cover with salted water. Bring both to a boil, then simmer until tender, 15 to 20 minutes. Drain separately.
  2. Put the russet potatoes in the bowl of a stand mixer fitted with the whisk attachment. Add the milk and 4 tablespoons of the butter and mix on medium-low speed until the mixture is smooth and creamy, 2 to 3 minutes. Season with salt and pepper. Transfer to a medium bowl and set aside. 
  3. Put the sweet potatoes in the same mixer bowl and fit the mixer with the paddle attachment. Add the remaining 4 tablespoons butter and mix on medium-low speed, scraping down the sides of the bowl, until the mixture is smooth and creamy, 2 to 3 minutes. Season with salt and pepper. Set aside. 
  4. Preheat the oven to 375 degrees F.  
  5. Cook the bacon in a 12-inch, high-sided cast-iron skillet over medium-low heat, stirring frequently, until crispy, 10 to 12 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the drippings in the skillet. Add the turkey to the skillet and cook, breaking it up with a wooden spoon, until cooked through, 6 to 8 minutes. Season with salt and pepper. Remove the turkey to a bowl using a slotted spoon and set aside.
  6. Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until lightly caramelized and the moisture in the skillet has almost completely evaporated, 7 to 8 minutes. Add the carrots and garlic and stir to combine. Cook, stirring occasionally, until the carrots are tender, 5 to 7 minutes. 
  7. Add the chicken broth, tomato paste, Worcestershire, poultry seasoning, thyme and paprika to the skillet and cook for 2 more minutes. Add the turkey, bring the mixture to a simmer and cook until the liquid is reduced and thickened, another 12 to 15 minutes. Season with salt and pepper. Add the bacon, corn and peas and toss to combine. 
  8. Spoon alternating large dollops of the mashed russet and sweet potatoes on top of the turkey mixture and swirl them together with a large spoon to create a marbled effect. Place the skillet on a baking sheet to catch any drips and bake until the filling is bubbling and the potatoes are golden brown, 35 to 40 minutes.  
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