A nice comforting dish for fall and winter – this turkey shepherd’s pie is a classic. This version is gluten free and dairy free so that everyone can enjoy it!
As we move into the cooler months, we are all about comfort food over here. I love hearty soups and chili, and I especially love a good casserole on a cold night.
One family favorite is turkey shepherd’s pie. (Or technically, cottage pie, I suppose, since it isn’t lamb). Meat, potatoes, sauce, cheese (dairy free!), peas – all together they make a wonderfully hearty meal. This shepherd’s pie is made without cream of mushroom soup or cream of celery soup. Just a few natural ingredients make a flavorful sauce for this dish.
We use turkey to lighten this recipe up a little bit. You could also use ground lamb or beef. Now that we are dairy free, I’ve 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.
Creamy potatoes top a seasoned base of ground turkey with peas to make this a hearty and flavorful meal. This turkey shepherd’s pie is alway a big hit!
This turkey shepherd’s pie is:
- quick and easy to make
- a great way to enjoy comfort food without the dairy
- made without flour, making it a gluten free recipe
- perfect for bringing to a potluck
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Turkey Shepherd's Pie.
Turkey shepherd's pie is a hearty and healthy meal that the whole family will love. It's naturally gluten free and very tasty!
- 1.5 pounds ground turkey
- 2 teaspoons olive oil
- 1 onion chopped
- 3 Tablespoons ketchup
- 2 cloves garlic minced
- 1 cup white button mushrooms sliced
- 3/4 cup non-dairy milk
- 1 cup frozen peas
- 1/8 teaspoon white pepper
- 6 Yukon gold potatoes peeled and cut into large chunks
- 3 Tablespoons vegan buttery spread
- 1/2 teaspoon salt
- 1/2 cup non-dairy milk
- 3/4 cup Daiya non-dairy cheddar cheese
Turn broiler on.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, mushrooms, garlic and turkey. Cook until turkey is totally cooked through. Drain off grease.
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 non-dairy milk and vegan butter spread and salt, and mash with a potato masher.
Add the ketchup, pepper, and 3/4 cup non-dairy 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.
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.
Place casserole dish uncovered under the broiler for about 5 minutes until cheese is melted and golden.
Store leftovers in the refrigerator. They should stay fresh for 3-4 days.
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! This is a perfect recipe for a nice Sunday meal with the family.