Turkey Shepherd’s Pie – Gluten Free and Dairy Free.

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 wonderful and flavorful meal.

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
• perfect for bringing to a potluck

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Turkey Shepherd's Pie

Course Main Dish

Cuisine Dairy Free, gluten free

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Calories 384 kcal

Author Kelly Roenicke

Ingredients

• 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

Instructions

1. Turn broiler on.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place casserole dish uncovered under the broiler for about 5 minutes until cheese is melted and golden.

Nutrition Facts

Turkey Shepherd's Pie

Amount Per Serving

Calories 384 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 3g 15%

Cholesterol 62mg 21%

Sodium 549mg 23%

Potassium 1259mg 36%

Total Carbohydrates 34g 11%

Dietary Fiber 6g 24%

Sugars 5g

Protein 35g 70%

Vitamin A 12.5%

Vitamin C 38%

Calcium 13.9%

Iron 40.5%

* Percent Daily Values are based on a 2000 calorie diet.

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.

• About
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Kelly Roenicke

Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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