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1
Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.
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2
Heat a deep, large skillet over medium-high heat.
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3
Add EVOO, 2 turns of the pan, to the skillet.
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4
Add bacon and brown it up, then add ground turkey to the pan and break it up.
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5
Season the turkey with smoked paprika, salt and pepper, and thyme.
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6
When turkey browns up, add: onions, carrots, celery.
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7
Season the veggies with salt and pepper.
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8
Cook 5 minutes, then add red pepper and peas cook another 2 minutes.
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9
Stir in flour and cook flour 2 minutes.
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10
Whisk in broth and combine.
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11
Add 1/2 cup of sour cream and combine.
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12
Simmer mixture over low heat.
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13
Preheat your broiler to high.
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14
When potatoes are tender, add a ladle of cooking water to the egg.
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15
Drain potatoes and return to the warm pot to dry them out a little.
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16
Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper.
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17
Smash and mash the potatoes, mashing in the beaten, tempered egg.
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18
If the potatoes are too tight, mix in a splash of milk.
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19
Pour turkey mixture into a medium casserole dish.
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20
Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler.
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21
Broil the potatoes until golden at edges and remove the casserole from the oven.
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22
Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.
