Ground Turkey Shepherd's Pie

I got this recipe from a Rachael Ray magazine a few years ago. Very yummy with or without bacon.

INGREDIENTS:

4 large Idaho potatoes (2 1/2 to 3 pounds), peeled and cut into chunks
Salt
2 tablespoons extra virgin olive oil
2 slices bacon, chopped
2 pounds ground turkey (I only use 1 lb.)
Freshly ground pepper
2 onions, chopped (I only use 1 large)
2 carrots, peeled and chopped
2 tablespoons Worcestershire sauce
2 teaspoons poultry seasoning (I used chicken boullion)
2/3 cup heavy whipping cream
1 large egg, beaten
2 tablespoons butter
2 tablespoons chopped chives
1 cup frozen peas, thawed
1 teaspoon paprika

DIRECTIONS

1. Place 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. Heat the oil 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 spoon. Season with salt and pepper and cook until browned, about 5 minutes; push it to the side and add the onion and carrots to the center. 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 and return them to the pot. Add 1/3 cup cream, salt, pepper, the egg, butter, and chives and smash until potatoes are almost smooth.

4. Remove the foil from the pan and stir in the peas and remaining cream. Scrape up any browned bits and turn off heat. Scrape the turkey mixture into a casserole dish and top with the potatoes. Broil until the top is golden. Sprinkle with paprika and serve.