Rachel Ray's ground turkey shepherd's pie is ground meat mixed up with veggies and topped with mashed potatoes, which act as a crust. The main ingredients include Russet potatoes, bacon, 2 pounds ground turkey, onions, carrots and peas. This recipe is intended to feed four people.
Boil the potatoes in a small, deep pot for 12 to 15 minutes. While the potatoes cook, place a deep skillet on the stove top over medium-high heat, and add 2 tablespoons of extra virgin olive oil. Add the bacon to cook until crisp, then add the 2 pounds ground turkey.
Season the turkey with salt and pepper, and brown it for five minutes before adding onions and carrots. Season the veggies with salt and pepper, and let them cook in the center of the pan for five minutes before mixing everything together. Add 2 tablespoons Worcestershire sauce and poultry seasoning to the turkey, then turn the heat down to medium and cover the pan with a foil tent to keep in some of the moisture. Cook another seven minutes. Pre-heat the broiler to high.
Drain the potatoes, and place them back in the warm pot for smashing. Add 1/3 cup half-and-half, salt, pepper, egg, butter and chives, and smash away. Remove the foil from the turkey pan, and stir in 1 cup of peas and the remaining 1/3 cup half-and-half.
Scrape the turkey into a small casserole dish, top with a thick layer of smashed potatoes, then transfer to the broiler. Cook until the top is brown, then sprinkle with paprika and serve.