Rachael Ray's Ground Turkey Shepherd's Pie
4 large Idaho or russet potatoes (2 1/2 to 3 pounds),
peeled and cut into chunks
2 tablespoons extra-virgin olive oil (EVOO)
2 slices bacon, chopped or snipped with kitchen scissors
2 pounds ground turkey or ground turkey breast
Freshly ground pepper
2 onions, chopped
2 carrots, peeled and chopped
2 tablespoons Worcestershire sauce (eyeball it)
2 teaspoons poultry seasoning, such as Bell's
2/3 cup heavy cream or half-and-half
1 large egg, beaten
2 tablespoons butter
2 tablespoons snipped or chopped chives
1 cup frozen peas, thawed
1 teaspoon paprika
Place the potatoes in a small, deep pot, cover with water and bring to a boil, covered, over high heat.
Salt the water and cook until tender, 12 to 15 minutes.
Meanwhile, heat the EVOO, 2 turns of the pan, in a deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then add the turkey and break it up with a wooden spoon.
Season with salt and pepper and cook until browned, about 5 minutes; push it to the side and add the onions and carrots to the center of the skillet.
Season with salt and pepper and cook, stirring occasionally, for 5 minutes, then mix everything together.
Stir in the Worcestershire sauce and poultry seasoning.
Lower the heat to medium and cover the pan with a foil tent to keep in some of the moisture. Cook for 6 to 7 minutes.
Preheat the broiler to high.
Drain the potatoes in a colander and return them to the warm pot. Using a pot holder to hold the pot, add 1/3 cup cream, salt and pepper, the egg, butter and chives and smash away with a masher until the potatoes are almost smooth but still a little lumpy.
Remove the foil from the pan and stir in the peas and the remaining 1/3 cup cream.
Scrape up any browned bits from the bottom of the pan and turn off the heat.
Scrape the turkey mixture into a casserole dish and top with the potatoes.
Broil until the top is golden brown.
Sprinkle with the paprika.