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.
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.
Turkey Shepherd's Pie.
Amount Per Serving
Calories 384Calories from Fat 108
% Daily Value*
Saturated Fat 3g19%
Vitamin A 625IU13%
Vitamin C 31.4mg38%
* Percent Daily Values are based on a 2000 calorie diet.