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