Turkey Shepherd's Pie

I never had Shepherd's pie before and this recipe was amazing!!! My husband LOVED it! This recipe makes 6 servings, which for my family was enough for dinner with enough left over for lunch the next day for me and my youngest (everyone else is gone).

4 large potatoes, peeled and cut into chunks

salt

2 tablespoons olive oil

4 slices of bacon, chopped

2 pounds ground turkey

pepper

2 onions

2 carrots

2 tablespoons Worcestershire sauce

2 teaspoons poultry seasoning

2/3 cup milk, cream, or half-and-half

1 egg beaten

2 tablespoons butter

2 tablespoons fresh chives

1 cup frozen peas

1 teaspoon paprika

Place potatoes in a pot, sprinkle with salt, and cover with water. Cover and bring to a boil over high heat. Cook the potatoes until tender, about 15 minutes.

While the potatoes are cooking, heat olive oil in a deep skillet over medium-high heat. Cook the bacon until crisp, then add the ground turkey. Season the turkey with salt and pepper then break-up and brown for 5 minutes. Add the carrots, onions, Worcestershire sauce, poultry seasoning and salt and pepper, to taste. Turn the heat to medium and partially cover with a lid or use a foil tent, cook for 10-12 minutes.

Preheat the broiler to high. 

Drain the potatoes and place back in the warm pot. Smash the potatoes with a potato masher. Add in 1/3 cup milk, egg, butter, chives, salt and pepper and continue mashing until potatoes are almost smooth. 

Uncover turkey and turn off the heat, stir in the peas and 1/3 cup milk. Scrape the turkey mixture into a casserole dish and top with a thick layer of mashed potatoes. Brown potatoes under the broiler for 5-10 minutes. When done, sprinkle with paprika. Enjoy!

Recipe adapted from the book: Rachael Ray Yum-O The Family Cookbook. Copyright © 2008 by Yum-o! Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.