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.