Ground Turkey Shepherd's Pie- Rachael Ray

4 large Idaho or russet potatoes (2 1/2 to 3 pounds), peeled and cut into chunks Salt 2 tablespoons extra-virgin olive oil (EVOO) 2 slices bacon, chopped or snipped with kitchen scissors 2 pounds ground turkey or ground turkey breast Freshly ground pepper 2 onions, chopped 2 carrots, peeled and chopped 2 tablespoons Worcestershire sauce (eyeball it) 2 teaspoons poultry seasoning, such as Bell's 2/3 cup heavy cream or half-and-half 1 large egg, beaten 2 tablespoons butter 2 tablespoons snipped or chopped chives 1 cup frozen peas, thawed 1 teaspoon paprika

1. Place the potatoes in a small, deep pot, cover with water and bring to a boil, covered, over high heat. Salt the water and cook until tender, 12 to 15 minutes.
2. Meanwhile, heat the EVOO, 2 turns of the pan, in a deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then add the turkey and break it up with a wooden spoon. Season with salt and pepper and cook until browned, about 5 minutes; push it to the side and add the onions and carrots to the center of the skillet. Season with salt and pepper and cook, stirring occasionally, for 5 minutes, then mix everything together. Stir in the Worcestershire sauce and poultry seasoning. Lower the heat to medium and cover the pan with a foil tent to keep in some of the moisture. Cook for 6 to 7 minutes.
3. Preheat the broiler to high. Drain the potatoes in a colander and return them to the warm pot. Using a pot holder to hold the pot, add 1/3 cup cream, salt and pepper, the egg, butter and chives and smash away with a masher until the potatoes are almost smooth but still a little lumpy.
4. Remove the foil from the pan and stir in the peas and the remaining 1/3 cup cream. Scrape up any browned bits from the bottom of the pan and turn off the heat. Scrape the turkey mixture into a casserole dish and top with the potatoes. Broil until the top is golden brown. Sprinkle with the paprika.