Paprika Turkey Shepherd’s Pie

by Rachael Ray Show Staff 7:59 AM, December 18, 2013

Aired December 18, 2013

Serves 4-6
For the Filling:
2 tablespoons olive oil 
2 pounds ground turkey, a blend of dark and white meatSalt and coarse black pepper 
1 tablespoon ground coriander, a scant palmful
2 tablespoons smoked sweet paprika, 2 scant palmfuls
1 large onion, finely chopped  
2 small ribs celery, finely chopped 
1 mild frying or bell pepper, finely chopped 
2 jalapeños or serrano chilies, seeded and chopped    
3 to 4 cloves garlic, finely chopped 
1 large bay leaf
1 small cinnamon stick 
1 tablespoon tomato paste 
2 cups turkey or chicken stock 
1 15-ounce can  crushed or petite diced tomatoes 
For the Potato Topping: 
2 to 2 1/2 pounds Russet potatoes, peeled and cubed 
1/4 cup olive oil 
1 cup milk
1/2 cup chicken stock 
1 small onion, halved 
1 large clove garlic, crushed 
1 1/2 cups grated Manchego cheese 
1 large egg yolk 
Heat olive oil in a large skillet over medium-high heat. Add turkey and brown; add salt, coarse black pepper, coriander and paprika. Stir to toast spices then add onions, celery, peppers, garlic, bay and cinnamon stick. Partially cover and soften onions 7-10 minutes, stirring occasionally.  Stir in tomato paste, cook 1 minute then add stock and tomatoes. Reduce heat to low.
Meanwhile, place potatoes in pot, cover with water and bring to a boil. Salt water and cook potatoes to tender. In a separate pot, warm olive oil, milk, stock, onion and garlic clove. Drain potatoes, strain liquid and add as much as you like to mash or rice the potatoes to a fairly smooth mixture. Add cheese and egg, adjust salt and pepper, to taste.  
Heat broiler with rack in the center of the oven. Place turkey in a casserole or in individual dishes and top with potatoes. Brown under broiler and serve.