Shepherd’s Pie is one of Dewey’s favourite casseroles. Nana made it for us often when we would visit. I will admit that I don’t love it so I never make it. I think the corn is what does it for me. I mean…it’s ok but it is not GREAT.
However, this recipe has enough of the Shepherd’s Pie elements to make Dewey happy but switches things up enough to make me love it. The smokiness comes from bacon (and we all know that bacon is the BEST…even if it is turkey bacon). It’s a great way to switch up your go to recipes with something a tiny bit different. Yummy!
I love putting a new twist on an old favorite. Turkey bacon gives it a smokey taste that your family will love.
- 3 large Idaho potatoes peeled & cubed
- 2 Tbsp extra virgin olive oil EVOO
- 1/4 pound turkey bacon
- 1 1/3 pound ground turkey
- 1 Tbsp smoked paprika
- Coarse black pepper
- 2 Tbsp fresh thyme leaves
- 1 medium onion chopped
- 2 carrots diced
- 3 celery ribs from the heart, chopped
- 1 small red bell pepper cored seeded & chopped
- 2 cups frozen peas
- 2 Tbsp all-purpose flour
- 2 cups chicken stock or broth
- 1 cup sour cream I used lite
- 1 large egg beaten
- 3 Tbsp butter
- 10 to 12 fresh chives chopped or snipped
- Bring a medium pot of water to a boil, salt it, 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 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.
- Preheat the broiler to high.
- 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.
- 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.
Recipe Notes: Again, we really liked this. We skipped the garnish. If this dish only serves four, those must be 4 very hungry people. We’ve had at least 4 servings out of this & 1/4 of it is still left.