GF, DF, Soy & Corn Free Shepherd’s Pie with Mushroom Gravy

If you’re craving a cozy meal but don’t want the extra calories or fats, look no further than this gluten, dairy, soy and corn free Shepherd’s Pie! Although this version cuts out a few key elements of a traditional Shepherd’s Pie, don’t let the ingredients fool you – this Shepherd’s Pie is one of my favorite savory and cozy meals for any time of year!

Yields 6 servings



  • ½ tbs EVOO
  • 1 sweet onion
  • 1 ½ cup chopped carrots (I don’t peel mine to get those extra nutrients, but you are welcome to peel them if you prefer)
  • 1 ½ cup chopped celery
  • 1-2 lb ground turkey (I don’t eat beef, but you can definitely use beef in this recipe!)
  • 4 cloves minced garlic
  • 2-3 tbs fresh parsley

Mushroom Gravy

  • 1 tbs EVOO
  • 8 oz chopped mushrooms
  • 3 tbs vegan butter (I use Miyoko’s cultured vegan butter)
  • ¼ cup GF flour (I use Bob’s Red Mill almond flour)
  • 1 cup oat milk (or any other dairy-free milk you prefer) 
  • 1/2 tsp smoked paprika
  • Salt & pepper to taste

Mashed Potatoes

  • 1 pound russet potatoes (about 3-4)
  • 4 tbs vegan butter
  • ½ cup veggie broth
  • ¼ tsp garlic powder
  • Salt & pepper to taste

Method of Prep:

  1. Peel potatoes, chop into about 4 chunks each
  2. Add potatoes to a saucepan with water and bring to boil. Cook for about 20-minutes or until potatoes are tender enough for a fork to stab through them easily. While cast iron heats up, chop your carrots, celery and onion
  3. While potatoes cook, heat your cast iron skillet and add EVOO (recipe calls for ½ tbs EVOO, but I just wing it)
  4. Once chopped, add these veggies to your cast iron (I always chop and add the carrots first since those take the longest to cook)
  5. Cook veggies for about 10-12 minutes or until they are soft enough for your liking
  6. Remove veggies and set aside
  7. Add addition EVOO to skillet
  8. Add ground turkey and cook through
  9. While turkey is cooking, preheat oven to 350 and begin the mushroom gravy
  10. Begin heating a small saucepan on low-medium heat with EVOO
  11. Chop mushrooms and add to small saucepan, sautee for about 5 minutes
  12. Lower heat and add vegan butter, stir until melted
  13. Add GF flour and mix into a paste
  14. Add milk and stir to combine thoroughly
  15. Add 4-5 shakes of paprika and salt & pepper to taste
  16. Simmer gravy for about 10-12 minutes until gravy thickens
  17. Once turkey is cooked through, add the minced garlic and veggies to the skillet
  18. Add the mushroom gravy to the turkey and veggies and mix together
  19. Once potatoes are done, strain them and return to the pot
  20. Stir in butter, veggie broth, garlic powder, salt and pepper and mash together
  21. Add the mashed potatoes on top of your turkey/gravy mixture – spread evenly
  22. Shake an additional 3-4 shakes of paprika on top
  23. Put cast iron skillet in the oven and bake for about 15 minutes
  24. Garnish with fresh parsley, serve & enjoy!


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