Leftovers are my favorite part about Thanksgiving dinner foods. Turkey sandwiches, mashed potato cakes, cranberry sauce toaster pastries, I love them all. One of my favorite ways to use Thanksgiving leftovers is by making a Dairy-Free Turkey Shepherd’s Pie, or Cottage Pie. (I know, shepherd’s pies use lamb and cottage pies use beef. Farmer’s pie?) Whatever you call it, this turkey and vegetable pie is a simple way to refresh Thanksgiving leftovers on day two.
Dairy-Free Turkey Shepherd’s Pie that’s Made for Leftovers
This recipe is based on a Shepherd’s Pie recipe by Catherine Newman from the now defunct Wondertime magazine. The recipe calls for cooked vegetables, such as corn, green beans and peas. I’ve been known to toss in a handful of raw, chopped carrot sticks and celery sticks left over from the relish tray as well.
If you are short on gravy, this Betty Crocker gravy recipe is simple and doesn’t require drippings. You can use turkey stock or vegetable stock instead of chicken.
Kids Can Cook this Recipe
Because this pie is made by assembling precooked foods, it’s a very easy recipe for children of all ages. Younger children can put the whole pie together, and teens can bake the entire recipe.
If you have a spare dairy-free pie crust remaining, you can turn this dairy-free Turkey Shepherd’s Pie into a pot pie with a pie crust on the bottom and mashed potato topping. Sometimes the crust makes the pie more appealing to picky eaters.
Vegetarian and Vegan Shepherd’s Pie Option
For a vegetarian pie, you can substitute Tofurky or chickpeas for the turkey, or you can simply increase the amount of vegetables. You can use the Betty Crocker gravy recipe above with a vegan no chicken broth, or simply make a vegan gravy for the filling.
Special Diet Notes: Dairy-Free Turkey Shepherd’s Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and even optionally vegan. It just depends on the ingredients in the leftovers you use!
- 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
- Preheat your the oven to 400°F.
- 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.
- 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.
- Bake for 45 minutes, or until the filling is bubbling and the potatoes are lightly browned.
We didn’t have turkey this year (the kids requested it) but this is such a great use for all those leftovers. I can’t wait to try this really soon.
Thank you, Rochie! This pie also works well with leftovers from a roast chicken dinner.