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! A hearty meat filling, creamy mashed potatoes, and dairy free cheese on top make this a tasty dish that all can enjoy!
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.
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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.
Dairy Free Alternatives
You can use the dairy free milk and dairy free cheese that works best for your dietary needs.
You will want to use a neutral tasting dairy free milk. I used So Delicious Unsweetened Coconut Milk Beverage, and it worked very well. Soy milk, rice milk, or flax milk would also work.
We like Daiya cheese, so I used the Daiya Cheddar Style Shreds for this recipe. If you have a different dairy free cheese you like, please use it!
If you are able to eat dairy, you could use regular milk and cheese in this recipe.
Substitutions
- You can add different vegetables if you like. Try shredded carrots, green beans, or baby bella mushrooms.
- If you don’t want to use ground turkey, you can use a different ground meat, like beef, lamb, or even ground chicken.
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Ingredients US Customary
- 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
- ¾ cup non-dairy milk
- 1 cup frozen peas
- ⅛ teaspoon white pepper
- 6 Yukon gold potatoes peeled and cut into large chunks
- 3 Tablespoons vegan buttery spread
- ½ teaspoon salt
- ½ cup non-dairy milk
- ¾ cup Daiya non-dairy cheddar style shreds
Ingredients Metric
- 680.39 g ground turkey
- 2 teaspoons olive oil
- 1 onion chopped
- 3 Tablespoons ketchup
- 2 cloves garlic minced
- 96 g white button mushrooms sliced
- 177 g non-dairy milk
- 145 g 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
- 118 g non-dairy milk
- 84.75 g Daiya non-dairy cheddar style shreds
- 680.39 g ground turkey
- 2 teaspoons olive oil
- 1 onion chopped
- 3 Tablespoons ketchup
- 2 cloves garlic minced
- 96 g white button mushrooms sliced
- 177 g non-dairy milk
- 145 g 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
- 118 g non-dairy milk
- 84.75 g Daiya non-dairy cheddar style shreds
Instructions
- Turn broiler on.
- 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.
- While the turkey is cooking, boil the potatoes in another pan until soft, for about 20 minutes. Drain off water and add the ½ cup non-dairy milk and vegan butter spread and salt, and mash with a potato masher.
- Add the ketchup, pepper, and ¾ 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 skillet or broiler safe 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 skillet or broiler safe casserole dish uncovered under the broiler for about 5 minutes until cheese is melted and golden.
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