| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 large Idaho potatoes, peeled and cubed
- Coarse salt
- 2 tablespoons EVOO – extra-virgin olive oil – 2 turns of the pan
- 1/4 pound smoky bacon or turkey bacon, chopped
- 1 1/3 pound ground turkey breast
- 1 tablespoon smoked paprika, available in small cans on spice aisle of market
- (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
Instructions
- 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 EVOO, 2 turns of the pan, 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 850 |
| Total Fat | 46 g |
| Saturated Fat | 18 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 11 g |
| Sugar | 12 g |
| Protein | 53 g |
| Cholesterol | 226 mg |
| Sodium | 1712 mg |
Reviews
This is one of my go to recipes. I have brought this recipe to several peoples homes and everyone loves it!! The only thing I changed was I add a lot more potatoes than the recipe calls for. If I could give more than five stars I would!!
My husband and I love this recipe! The only change we make to the recipe is we serve it over the mashed potatoes instead of putting them on top. We are big mashed potato fans so this way is great and it makes enough for 2 meals. Love it!
Great recipe! I changed up the recipe by using my leftover Thanksgiving turkey and leftover mashed potatoes. I cut all my leftover turkey into small cubes, cooked all the veggies first and followed the recipe from there and then added the turkey at the end to warm and combine flavors. I heated up my leftover mashed potatoes in a saucepan to just warm and then added them on top and browned as the recipe called for. Great way to serve the turkey again to my family, everyone loved it!
This is a go to recipe at my house. My kids and husband love it. It is easy to make on a weeknight, or comfy enough for a fall weekend. Thanks Rachel!
I have tried many recipes by Rachel Ray and am seldom disappointed. That being said I have a request. I am in the process of losing 85 pounds on a program with the initials of Weight Watchers. I refuse to eat boring food and give up my love of working my magic in the kitchen, so if you could give me just a little bit of help by including Nutritional info on your recipes you would be my “best friend forever” as my 4 year old grand daughter puts it@
Love this recipe but I have made a few changes that go over better in my house. I nix the red pepper, use canned mushrooms instead and put shredded cheddar cheese on the top before I broil. I also use more smoked paprika than called for and used dried thyme (lots) instead of fresh for convenience.