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
Disclosure: This post contains affiliate links.
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!
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
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Turn broiler on.
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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.
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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.
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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.
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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.
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Place casserole dish uncovered under the broiler for about 5 minutes until cheese is melted and golden.
Recipe Notes
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.
Hi, this is my first time making this. I thought 1 cup of white and 1 cup of brown would make this too sweet. And I was right. Next time I may do .5 cup of white instead of a full cup or just may skip the white sugar all together; it was a tad too sweet. Overall this is very yummy and very smooth but I can see getting headache real quick from all that sugar.
Also, I have read several people’s comments about it either being too strong or they added more alcohol cause it wasn’t strong enough. Since everyone’s pallette is so different I followed the recipe but now I know for me in the future I will be adding a full bottle of everclear and maybe a little bit more vanilla vodka and cut back on the sugar some. Otherwise this good, and plan to make in the future again!!! Thank you😊
I read alot of peoples comments about storing this for a few weeks, what is the reason for does this? Does it make the alcohol stronger?? Sorry kinda new at this.
Thanks!
How big if a casserole dish 8×8 or 9×9 or 9×13???
A square – either 8×8 or 9×9.
CAN YOU FREEZE IT?
I think you could freeze it, but the texture of the potatoes may change a little.
I like the idea! But I think the meat mixture needs more seasoning. Also, like the others have pointed out, there is no direction for the mushrooms…
I fixed that!
Well, what can I say? To begin with, thank you for giving us hope, in our hunt, to obtain, tasteful, affordable and healthy nourishments. We tried your recipe today, and all I can say, is WOW!!! Delicious…Delicious. From toddlers, to elders, thank you.
I’m so happy to read your comment! Thank you so much!
Looks great but I don’t see the mushrooms on the cooking instructions 😁
Whole family liked it!
This is my first recipe I tried off this site and I really enjoyed it. Thank you!
What about the mushrooms??
Delicious recipe!
I know this is an old recipe, but when do you put the mushrooms in? I would assume you saute them before the meat?
This is a great variation on the traditional dish! Thanks for sharing…
-Shannon
Thank you! I hope you enjoy it!
what about the mushrooms?
dang girl, this looks amazing! I think my stomach just growled.
hope you are well, have missed reading your blog!
Thanks, Megan! I hope you have been well, I’m looking forward to hearing more about your move!
Im getting ready to make this but what about the mushrooms? Other people have asked this same question but its been unanswered. Im going to add them, but unsure what others have done. Kelly, can you please solve the mystery of the 1 cup mushrooms please? Thanks!
I fixed that. I’m sorry for the error. Add them with the onions and meat.
Yum – excited about this recipe!