Of course, I can never leave a recipe well enough alone, so this is my spin on Shepard’s Pie. The biggest change from traditional Shepard’s Pie is that I use ground turkey meat in mine instead of beef. Of course, it is also dairy free. For me, Shepard’s Pie is one of the ultimate comfort foods.
The oven gets preheated to 350*.
First thing, clean and cube eight medium yukon gold potatoes (or whatever potato you prefer and have on hand). I leave the skins on my potatoes, but feel free to peel them if you like. The skins are healthy, and I like the rustic look they give the dish. Into a four quart stock pot they go, with enough cold water to cover. Bring to a boil and cook until tender. Ten to fifteen minutes should do it.
Meanwhile, start one and a half pounds of ground turkey browning in a skillet over medium heat. Once the turkey is nicely browned, add in one-quarter cup of reduced sodium worcestershire. Simmer for five minutes and then transfer to a casserole dish. I use an oval 2.8 liter corningware, anything you have in a similar size works.
While the turkey was getting happy, I rough chopped two yellow onions, six stalks of celery (greens included), six medium carrots, and five cloves of garlic. In the same skillet the turkey cooked in, saute the vegetables until tender. Salt well to help the onions sweat. Once the vegetables are tender, combine with the turkey and one cup of frozen peas.
By now, the potatoes should be done and drained. Combine with a half cup of plain soy (or other milk like product of your choice), one-quarter cup of dairy free butter, one-eighth cup of dairy free sour cream, and one-eighth cup of dairy free plain cream cheese.Of course, if you are not a dairy free household milk, butter, sour cream and cream work as well. Mash well. I hand mash and then use my immersion blender with the whipping attachment to get them nice and smooth.
Spoon the mashed potatoes over the turkey and vegetable mixture. With a skinny spatula I smooth them out, and create peaks to make it pretty. You do eat with your eyes first after all. Sprinkle the top with chopped parsley.
Bake in the oven for twenty to thirty minutes covered with aluminum foil, and then an additional ten minutes uncovered to brown the top slightly. All that’s left is to enjoy this hearty, comforting meal.