Smoky Turkey Shepherd's Pie

Ingredients:

• coarse salt
• 3 large Idaho potatoes, peeled and cubed
• 2 tbsp extra-virgin olive oil
• 0.25 pounds bacon, chopped
• 1.3 pounds ground turkey
• Mixture of 1.5 tsp paprika and 1.5 tsp cumin
• coarse black pepper
• 2 tbsp fresh thyme leaves
• 1 medium onion, chopped
• 2 carrots, diced
• 3 celery ribs, chopped
• 1 small red bell pepper, chopped
• 2 cups frozen peas
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 large egg, beaten
• 3 tbsp unsalted butter
• 12 fresh chives, chopped

Directions:

1. boil a pot of water, salt it, and cook potatoes about 12 minutes
2. In the meantime, heat olive oil in a dutch oven pot, then add bacon and brown it. Drain excess fat, then add turkey and break it up with a spatula. Add paprika mixture, salt, pepper, carrots, celery, and red bell peppers. Season with salt and pepper. Cook for 5 minutes, then add peas and cook another 2 minutes. Stir in flour and cook 2 minutes more. Add broth and sour cream, then simmer over low heat
3. preheat broiler on high
4. Drain potatoes. Stir a ladle of cooking broth into the egg. Mash egg mixture together with potatoes, butter, salt, and pepper.
5. Pour turkey mixture into a medium casserole dish. Top with mashed potatoes and spread evenly. Place casserole 5 inches from hot broiler. Broil until potatoes are golden at edges. Garnish with chives and paprika.

Makes 4 servings

Adapted from Rachael Ray 365: No Repeats, page 2