Smoky Turkey Shepherd's Pie
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
51
Sourness
38
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
450 g
Bacon (smoky)600 g
Ground Turkey Breast1 medium
Onion (chopped)2 cups
Pea (frozen)2 tbsps
All-Purpose Flour2 cups
Chicken Broth1 cup
Sour Cream (divided)3 tbsps
Butter1 large
Egg (beaten)Directions:
1
Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes
2
Heat a deep, large skillet over medium-high heat
3
Add EVOO, 2 turns of the pan, to the skillet
4
Add bacon and brown it up, then add ground turkey to the pan and break it up
5
Season the turkey with smoked paprika, salt and pepper, and thyme
6
When turkey browns up, add: onions, carrots, celery
7
Season the veggies with salt and pepper
8
Cook 5 minutes, then add red pepper and peas cook another 2 minutes
9
Stir in flour and cook flour 2 minutes
10
Whisk in broth and combine
11
Add 1/2 cup of sour cream and combine
12
Simmer mixture over low heat
13
Preheat your broiler to high
14
When potatoes are tender, add a ladle of cooking water to the egg
15
Drain potatoes and return to the warm pot to dry them out a little
16
Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper
17
Smash and mash the potatoes, mashing in the beaten, tempered egg
18
If the potatoes are too tight, mix in a splash of milk
19
Pour turkey mixture into a medium casserole dish
20
Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler
21
Broil the potatoes until golden at edges and remove the casserole from the oven
22
Garnish the casserole with the remaining chives and a sprinkle of smoked paprika