Smoky Turkey Shepherd’s Pie

Instructions

1. Bring a medium pot of water to a boil, salt it, and cook the potatoes while you make the turkey filling.
2. Heat a deep, large skillet over medium-high heat. Add the EVOO to the skillet, then add the bacon and brown it up. Drain off the excess fat. Add the turkey to the pan & break it up with a wooden spoon. Season the turkey with the smoked paprika, salt pepper & thyme. When the turkey is browned, add the onions, carrots & celery. Season the veggies with salt and pepper. Cook for 5 minutes, stirring occasionally, then add the red bell peppers and peas & cook for another two minutes. Stir in the flour and cook for 2 minutes. Add the stock and combine. Stir in the 1/2 cup of sour cream and simmer the mixture over low heat.
3. Preheat the broiler to high.
4. When the potatoes are tender (10 to 12 minutes), stir a ladle of the cooking water in to the beaten egg, then drain the potatoes. Return the potatoes to the warm pot to dry them out a little. Add the remaining 1/2 cup of sour cream, the butter & salt & pepper. Smash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too stiff, mix in a splash of milk.
5. Pour the turkey mixture into a medium casserole dish. Top with the smashed potatoes & spread evenly. Place the casserole 5 inches from the hot broiler. Broil until the potatoes are golden at the edges. Garnish the casserole with the chives & a sprinkle of smoked paprika.