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1
Bring a medium pot of water to a boil, salt it, and cook the potatoes while you make the turkey filling.
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2
Heat a deep, large skillet over medium-high heat.
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3
Add the EVOO to the skillet, then add the bacon and brown it up.
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4
Drain off the excess fat, then add the turkey to the pan and break it up with a wooden spoon.
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5
Season the turkey with the smoked paprika, salt, pepper, and thyme.
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6
When the turkey is browned, add the onions, carrots, and celery.
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7
Season the veggies with salt and pepper.
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8
Cook for 5 minutes, stirring occasionally, then add the red bell peppers and peas and cook for another 2 minutes.
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9
Stir in the flour and cook for 2 minutes.
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10
Add the stock and combine.
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11
Stir in 1/2 cup of the sour cream and simmer the mixture over low heat.
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12
Preheat the broiler to high.
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13
When the potatoes are tender (10 to 12 minutes), stir a ladle of the cooking water into the egg, then drain the potatoes.
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14
Return the potatoes to the warm pot to dry them out a little.
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15
Add the remaining 1/2 cup of sour cream, the butter, and salt and pepper.
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16
Smash and mash the potatoes, mashing in the beaten, tempered egg.
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17
If the potatoes are too tight, mix in a splash of milk.
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18
Pour the turkey mixture into a medium casserole dish.
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19
Top with the smashed potatoes and spread evenly.
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20
Place the casserole 5 inches from the hot broiler.
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21
Broil until the potatoes are golden at the edges.
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22
Garnish the casserole with the chives and a sprinkle of smoked paprika.
