Shepherd's Pie is a classic, cozy comfort food perfect for cold nights! A hearty mixture of turkey and veggies is topped with creamy dairy-free mashed potatoes and then baked until golden brown. Gluten Free and Dairy Free.
Homemade Shepherd's Pie Recipe
Shepherd's Pie originated in the UK and Ireland, and is traditionally made with lamb, but in the United States it is more commonly made with ground beef.
This version of Shepherd's Pie is lightened up using ground turkey instead of beef(but you can use either!), and is both gluten & dairy-free. No one will ever know it!
There are many variations to a Shepherd's Pie aka Cottage 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.
How to Make Shepherd's Pie
I make this Shepherd's Pie recipe in a cast iron skillet. This way, you can take it right from the stovetop and into the oven it goes.
Start by placing your potatoes in medium saucepan and add enough water just to cover them. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are fork-tender. Drain the potatoes, add the remaining ingredients and mash.
Meanwhile, brown your meat on the stovetop and create a hearty stew following the directions listed in the recipe below.
Assemble the prepared potatoes on top of the meat mixture then place in the oven to bake. I like to broil for a couple minutes at the end to get the potatoes nice and golden on top.
You can make this Shepherd's Pie recipe ahead of time! Assemble the casserole according to the directions, cover and keep it in the refrigerator until you are ready to bake it. Bake within 2-3 days.
When you are ready to cook, remove from the refrigerator about 20 minutes before you are ready to bake to let it come to room temperature. Uncover, and bake!
Have you tried this recipe? Be sure to tag me @thrivingglutenfree so I can see how it turned out!
Turkey Shepherd's Pie
- 1 lb Ground Turkey or use leftover turkey from the holidays!
- 1½ cups Carrots diced
- ½ cup Celery diced
- 1 Small Onion diced
- 2 cloves Garlic minced
- 1 cup Broth chicken or vegetable broth
- ½ cup Marinara Sauce
- 2 tablespoon GF all purpose flour mix
- 1 teaspoon Thyme dried
- 1 teaspoon Rosemary dried
- ½ teaspoon Salt or to taste
- ¼ Ground Pepper
- Optional extra veggies: corn peas or chopped green beans.
Dairy- Free Mashed Potatoes
- 4-6 Large Baking Potatoes about 2.5 lbs peeled & cubed
- 4 tablespoon Vegan Butter Earth's Balance
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 3 tablespoon Nutritional Yeast
- ⅔ cup Unsweetened Plant-Based Milk we use Unsweetened Silk Protein Nutmilk or NutPods Original Dairy-Free Creamer
- 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, garlic powder & nutritional yeast. Mash with mixer or immersion blender. Set aside.
- Preheat oven to 375°
- 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, celery, garlic, thyme & rosemary 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.
- Place a baking sheet underneath the cast iron pan to catch any drippings. Bake for about 20 minutes until sauce it bubbling. I like to broil for the last few minutes of baking time to get the potatoes nice and golden.
- Remove from oven and allow to cool 10-15 minutes before serving.