Dairy-Free Turkey Shepherd’s Pie that’s Made for Leftovers

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!

5.0 from 1 reviews

Dairy-Free Turkey Shepherd's Pie

 

Print

Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

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.

Author: Katherine and Sarah Hatfield

Recipe type: Entree

Cuisine: American

Serves: 4 to 6 servings

Ingredients

• 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

Instructions

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.

Notes

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.

3.5.3229

More Dairy-Free Recipes for Thanksgiving Leftovers

Cranberry Sauce Muffins

Turkey Cranberry & Hummus Sandwiches

Easy Breakfast Corn Cakes

For More Family-Friendly Recipes, Get Eat Dairy Free!