A nice comforting dish for fall and winter – Shepherd’s Pie is a classic. I make mine with ground turkey to lighten it up a little bit. Now that we are dairy free, I have made a few other adjustments as well. If you are not dairy free, here’s how I used to make Shepherd’s Pie – read my original recipe here.
Turkey Shepherd’s Pie – Gluten Free and Dairy Free
1.5 lbs. ground turkey
2 tsp olive oil
1 large onion, for 1 cup chopped
3 Tbs Ketchup
2 cloves minced garlic
1 pkg. button mushrooms, sliced
3/4 cup almond milk
1 cup frozen peas
1/8 t. white pepper
5-6 Yukon gold potatoes, peeled and cut into large chunks
3 T. vegan buttery spread
1/2 t. salt
1/2 cup almond milk
3/4 cup Daiya non-dairy cheddar cheese
1. Turn broiler on.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic and turkey. Cook until turkey is totally cooked through. Drain off grease.
2. While the turkey is cooking, boil the potatoes in another pan until soft, for about 20 minutes. Drain off water and add the 1/2 cup almond milk and vegan butter spread and salt, and mash with a potato masher.
3. Add the ketchup, pepper, and 3/4 cup almond milk to the ground turkey. Stir over low heat until the sauce thickens up a bit. Add the peas and stir until they are heated through.
4. Pour the turkey mixture into a casserole dish. Spread out evenly. Top with the mashed potatoes and spread them out so that they cover the turkey. Sprinkle Daiya cheese on top.
5. Place casserole dish uncovered under the broiler for about 5 minutes until cheese is melted and golden.
Of course if you do not have any food allergies, you could just use cheddar cheese and milk and butter and it would be delicious as well!
Enjoy! Serves 8.