Smoky Turkey Shepherd’s Pie

Smoky Turkey Shepherd’s Pie

Smoky Turkey Shepherd’s Pie


Yukon gold potatoes-2 lbs , peeled and cubed

Coarse salt

2 tablespoons extra-virgin olive oil

1/4 pound smoky bacon or turkey bacon, chopped

1 1/3 pound ground turkey breast

1 tablespoon smoked paprika (You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)

Coarse black pepper

2 tablespoons, 5 or 6 sprigs, fresh thyme leaves

1 medium onion, chopped

2 carrots, peeled and diced

3 ribs celery from the heart, chopped

1 small red bell pepper, seeded and chopped

2 cups frozen peas

2 tablespoons all-purpose flour

2 cups chicken broth

1 cup sour cream, divided

3 tablespoons butter

1 large egg, beaten

10 to 12 blades fresh chives, chopped or snipped



  • Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.
  • Heat a deep, large skillet over medium-high heat. Add olive oil to the 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 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, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.
  • Pour turkey mixture into a medium flameproof 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 edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.

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