Dairy-Free Turkey Shepherd's Pie
Prep time
Cook time
Total time
This is a great recipe for holiday leftovers, but you can also substitute cooked chicken for the turkey during other times of the year. And feel free to adapt the recipe as needed based on the quantity and type of leftovers you have on hand.
Recipe type: Entree
Cuisine: American
Serves: 4 to 6 servings
  • 2 cups cooked turkey, cut into bite-sized pieces (see post above for Vegan Option)
  • 2 cups cooked vegetables, cut into bite-sized pieces (can also add a bit of raw carrot and celery, if desired)
  • 1 to 2 cups leftover dairy-free gravy
  • Salt, to taste
  • Black pepper, to taste
  • 3 to 4 cups leftover dairy-free mashed potatoes
  • 2 tablespoons dairy-free buttery spread or sticks, cut into bits
  1. Preheat your the oven to 400°F.
  2. Put the turkey, vegetables, and gravy in a deep 2½ to 3-quart baking dish. Stir together and season with salt and pepper, if needed.
  3. Spoon the mashed potatoes over the top, even out, and make tine marks with a fork on top, if desired. Dot the top with the bits of buttery spread.
  4. Bake for 45 minutes, or until the filling is bubbling and the potatoes are lightly browned.
Pot Pie Option: If you decide to make a pot pie with a bottom pie crust, use a deep dish pie pan and reduce the gravy to 1 cup. The baking time stays the same.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-turkey-shepherds-pie