Peel, quarter and boil potatoes in a large pot of salted water.
While potatoes are cooking, heat an oven safe 10" skillet over medium high and add olive oil. When oil is hot, add onion and garlic, sauteing for about 5 minutes or until onions are soft.
Add ground turkey to the skillet, and continue cooking, breaking up the ground turkey with a spoon, until turkey is cooked through.
Add peppers, corn, chiles, chili powder, cilantro, cumin and lime juice. Continue cooking for about 5 minutes or until peppers are slightly softened.
Heat oven to 350°
Drain potatoes, and mash with cream cheese. Stir grated cheddar into mashed potatoes
Spread potatoes on top of ground turkey mixture. Brush top with beaten egg
Bake in pre-heated oven for about 45 minutes, or until potatoes are golden and filling is bubbling.
Serve hot
Notes
An oven-safe skillet like a cast iron pan will take the dish from stovetop to oven in just one pan, but you can also transfer the cooked turkey mixture to a 9x9 baking dish for the oven.You can make this recipe up to a day ahead of time and store it in the fridge until you're ready to bake it. Just allow it to cool completely, then cover with foil before putting it in the fridge. Alternatively, you can make the two components (potatoes and filling) and keep them separate until it's time to bake.To reheat, put it, still covered in foil, in a 350° oven for about 30 minutes, until heated through.To Freeze a cooked shepherd's pie, allow it to cool completely before transferring it to an airtight freezer container. Freeze up to 2 months. Cook from frozen, covered in foil, at 350° for one hour, or until heated through.