Shephards Pie

By Paynoff

Ingredients

• 4 large Idaho potatoes, peeled and cut into chunks
• Salt
• 2 tbls extra-virgin olive oil (EVOO)
• 2 slices bacon chopped
• 2 pounds turkey or ground beef
• Freshly ground pepper
• 2 onions, chopped
• 2 carrots, peeled and chopped
• 2 tablespoons Worcestershire sauce
• 2 teaspoons poultry seasoning
• 2/3 cup heavy cream or half & half
• 1 large egg, beaten
• 2 tablespoons butter
• 2 tablespooons snipped or chopped chives
• 1 cup frozn peas,thawed
• 1 teaspoon paprika

Details

Servings 4

Preparation

Step 1

1. Place the potatoes in a small, deep pot, cover with water and bring to a boil, covered, over high heat. Salt the water and cook until tender, 12 to 15 minutes.
2. Meanwhile, heat the EVOO, 2 turns of the pan, in a deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then add the turkey and break it up with a wooden spoon. Season with salt and pepper and cook until browned, about 5 minutes, then mix everything together, Stir in the Worcestershire sauce and poultry seasoning. Lower the heat to medium and cover the pan with a foil tent to keep in some of the moisture. Cook for 6 to 7 minutes.
3. Preheat the broiler to high. Drain the potatoes in a colander and return them to the warm pot. Using a pot holder to hold the pot, add 1/3 cup cream, salt and pepper, the egg, butter and chives and smashed away with a masher until the potatoes are almost smooth but still a little lumpy.
4. Remove the foil from the pan and stir in the peas and the remaining 1/3 cup cream. Scrape up any browned bits from the bottom of the pan and turn off the heat. Scrape the turkey mixture into a casserole dish and top with the potatoes. Broil until the top is golden brown. Sprinkle with paprika.