Smoky Turkey shepherd's Pie

By dette

Shepherd's pie started as a good way for using up leftover meat, but today it's a staple of America comfort food. this healthy version uses lean turkey to remove fat and rev up flavor!

Ingredients

• Coarse salt
• 3 large Idaho potateos, peeled and cubed
• 2 tblsp extra-virgin olive oil (EVOO)
• 1/4 lb bacon or turkey bacon chopped
• 1 pkg (about 1 1/3lb) ground turkey
• 1 tblsp smoked paprika, or substitute 1 1/2 tsp each
• of sweet paprika and cumin, plus a sprinkle
• Coarse black pepper
• 2 tblsp fresh thyme leaves (from 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 c. frozen peas
• 2 tblsp all-purpose flour
• 2 c. chicken stock or broth
• 1 c. sour cream
• 1 large egg, beaten
• 3 tblsp unsalted butter
• 10-12 fresh chives, chopped or snipped

Preparation

Step 1

Bring a medium pot of water to a boil, salt ti, 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 anc 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 wiht 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 c.. of the sour cream and simmer the mixture over low heat.
Preheat the broiler to high.
When the potatoes are tender (10-12 mintues), stir a ladle of the cooking water into the eggk, then drain the potaotes. Return the potatoes to the warm pot to dry them out a little. Add the remaining 1/2 c. 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 smashed potatoes and spread evenly. Place the casserole 5 inches from the hot broiler. Broil until the potoates are golden at the edges. Garnish the casserole with the chives and a sprinkle of smoked paprika.