Ingredients: |
Ingredients: 3 large Idalho potatoes, peeled and cubed
2 T. extra virgin oil oil
1/4 lb. bacon - chopped
1 1/3 lb. ground turkey
1 T. smoked paprika
course black pepper
2 T. thyme (you may use fresh or dried
1 medium onion, chopped
2 carrots, peeled and diced
3 ribs celery, chopped
1 small red bell pepper
2 cups frozen peas
2 T. flour
2 cups chicken broth
1 c. sour cream divided
3 T. butter
1 large egg, beaten
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Directions: |
Directions:Bring water to a boil and cook the potatoes until tender.
Heat a deep large skillet over medium-high heat. Add extra virgin oil oil, 2 turns of the pan, to skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper and thyme. When turkey browns up, add onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas and cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.
Preheat your broiler to high
When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter and salt and pepper. Smash and mash the potatoes, mashing in the beaten tempered egg. If the potatoes are too thick, mix in a splash of milk.
Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at the edges and remove the casserole from the oven. Sprinkle with chives and sprinkle of smoked paprika. |
This recipe for Smokey Turkey Shepherd's Pie is from