Shepherd’s Pie is a classic, cozy comfort food perfect for cold days! A hearty mixture of meat and veggies is topped with creamy mashed potatoes and then baked until golden brown. This version is lightened up using ground turkey instead of beef, and is both gluten & dairy-free, but no one will ever know it!
There are many variations to a Shepherd’s Pie so feel free to switch up the veggies to your tastes…or to make your kids happy! You can also create this recipe using Thanksgiving leftovers! Use your extra turkey and side dishes for an easy and tasty meal that the whole family will love.
Turkey Shepherd's Pie
- 2 lbs ground turkey or use leftover turkey from the holidays!
- 1 bell pepper chopped
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup broth
- 1/2 cup marinara sauce
- 2 tbsp GF all purpose flour mix
- 1 tsp each thyme & rosemary
- 1/2 tsp salt, or to taste
- pepper to taste
Optional extra veggies: corn, peas or chopped green beans.
- 4-6 large baking potatoes about 2.5 lbs, peeled & cubed
- 4 tbsp vegan butter
- 1 tsp salt
- 1 tsp garlic powder
- 3 tbsp nutritional yeast
- pepper to taste
- 3/4 cup plant-based milk( we use flax milk with protein)
- Fill a large pot with water and bring to a boil. Add potatoes and cook until fork tender & very soft.
- Drain the potatoes and pour them into a mixing bowl.
- Add butter, milk, salt, pepper, garlic powder & nutritional yeast. Mash with mixer or immersion blender. Set aside
- Preheat oven to 350°
- Using a cast iron or oven safe pan, heat oil over medium heat and brown ground turkey. Break up lumps and drain if needed.
- Add onions, carrots, peppers, celery & garlic to the pan. Season with salt and pepper. Cook until veggies are softened.
- Lower heat and stir in the broth & marinara sauce to the meat mixture.
- Sprinkle flour over top. Bring to a simmer and stir for a few minutes until slightly thickened.
- Remove from heat, and spread mashed potatoes over the filling using the back of a spoon to smooth the top.
- Sprinkle with dried rosemary and bake for about 20 minutes until sauce it bubbling. *Place a baking sheet underneath the cast iron pan to catch any drippings.
- Remove from oven and allow to cool 10-15 minutes before serving.