Shepherds pie is one of our family favorites. It has potatoes, it’s loaded with veggies, and everything cooks in a delicious herb sauce. it’s perfect for days when the weather is 17 degrees outside, and you just want to eat something that will fill you and warm you up from head to toe.
You can really throw whatever vegetables you like into a shepherds pie. Traditionally this usually means peas and carrots, but I just use whatever I have on hand. For this batch, I had carrots, an orange bell pepper, and sweet onions. I serve my pie with the peas on the side, because this mama is just not a fan of peas. My daughter and husband can’t get enough, so this is our compromise.
I do highly recommend using Yukon gold potatoes instead of russets, you will end up with much creamier potatoes sans adding extra butter (or in my case, coconut oil).
It is a two pan dinner, one for the potatoes, and one for the meat and veggie filling, however, I promise you it is worth the extra dishes. It is surprisingly really easy to whip together.
2 tablespoons olive oil
1 cup chopped onion
1 cup carrots, peeled and diced small
2 cloves garlic, minced
1 pound ground turkey
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons gluten free flour
2 teaspoons tomato paste
1 cup vegetable broth
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 cups of vegetables, diced.
2-3 pounds Yukon gold potatoes
1/4 – 1/2 cup almond milk
2-3 tablespoons coconut oil or vegan butter
Peel the potatoes and cut into small chunks. Place them in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender, about 10-15 minutes.
Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes then add the coconut oil/vegan butter and almond milk. Add salt to taste.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the meat and veggie filling. Place the olive oil into a large sauté pan and set over medium high heat. Add the onion sauté just until they are clear and begin to soften. Add the carrots and bell pepper, and cook for an additional 3-4 minutes. Add the garlic and stir to combine. Add the ground turkey, salt and pepper and cook until browned and cooked through, approximately 3-5 minutes. Sprinkle the flour over the mixture and toss to coat, continuing to cook for another minute. Add the tomato paste, veggie broth, Worcestershire sauce, rosemary, thyme, and stir to combine. Reduce the heat to low, cover and simmer slowly for 5-10 minutes or until the sauce has thickened.
Spread the filling evenly into a medium sized baking dish. Top with the mashed potatoes, trying to create a seal with the potatoes to prevent the mixture from bubbling up.
Bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
I hope you enjoy this as much as we do. If you have more than 4 people in your family, you may want to double the recipe. Leftovers are pretty spectacular.
For more dinner ideas, check out my other recipes here.