In a large bowl, combine the turkey, 2 tablespoons water, baking soda, 1 teaspoon salt and ¼ teaspoon pepper. Place in refrigerator for 20 minutes.
Meanwhile, scoop out the insides of the potatoes, and place in a large mixing bowl. Mash potatoes. Add butter, milk and egg to the mashed potatoes and stir to combine.
In a large skillet, heat olive oil over medium heat. Add the onions and corn cook until softened, about 5 minutes. Add tomato paste and garlic. Cook for another 2 minutes. Add red wine, scraping up any browned bits and cook for another minute. Add the flour and cook for another minute. Add broth, Worcestershire, bay leaf, and carrots and stir to combine. Bring mixture to a corn mixture to a boil.
Reduce heat to medium-low. Add the ground turkey, in 2 inch chunks to the corn mixture. Stir to combine. Cook for about 10 minutes, or until turkey is cooked through, breaking up the chunks of turkey.
In a small bowl, combine cornstarch and 2 teaspoons water. Add cornstarch to meat mixture, stirring constantly, until the mixture is slightly thickened. Remove bay leaf. Season with salt and pepper, to taste.
Move the oven rack so that it is about 6 inches from the broiler. Preheat the broiler.
Place turkey mixture in a broiler safe dish that is about 8" x 10". Top with the mashed potatoes. Place dish on a rimmed baking sheet. Broil until the potatoes are golden and sauce is bubbly, about 10 to 15 minutes.
Serve warm.
Recipe by The Little Chef at http://littlechefblog.com/shepherds-pie/