Nothing says cozy like a steaming hot dish of shepherd’s pie. But this version? It’s got a little twist. Instead of the usual beef or lamb, we’re using lean ground turkey for a lighter take, and instead of a starchy mashed potato topping, we’re going full-on gluten-free with a mix of creamy mashed cauliflower and sweet potatoes.
The result? A filling meal that hits all the right spots without weighing you down.
And the best part? This recipe keeps things fresh and local. No weird specialty ingredients. Just real food you can grab at any grocery store across the U.S.
Why You’ll Love This Shepherd’s Pie
✔️ Gluten-Free – No flour, no breadcrumbs, just naturally GF goodness.
✔️ Packed with Veggies – Carrots, peas, and celery add flavor and nutrients.
✔️ Rich & Savory – Even without beef, this dish brings all the umami.
✔️ Make-Ahead Friendly – Perfect for meal prep or freezing.
Pro Tips for the Best Gluten-Free Shepherd’s Pie
🔥 Want a thicker filling? Stir in 1 tbsp gluten-free cornstarch to the broth before adding it to the turkey.
🔥 Dairy-free? Swap butter for olive oil and use almond or oat milk.
🔥 Want a golden crust? Broil for 3 minutes at the end to get that crispy top.
How to Store & Reheat
📌 Fridge: Store leftovers in an airtight container for up to 4 days.
📌 Freezer: Freeze in portions for up to 3 months. Thaw overnight before reheating.
📌 Reheat: Microwave or bake at 350°F for 10–15 minutes.
What to Serve with Shepherd’s Pie
Since this dish is already packed with protein and veggies, you don’t need sides. But if you’re feeling fancy:
🥗 Simple Green Salad – A fresh, lemony salad balances the richness.
🥖 Gluten-Free Garlic Bread – Because buttery, crunchy bread makes everything better.
🍷 Glass of Red Wine – A medium-bodied red pairs beautifully with the turkey and herbs.
Final Thoughts
This gluten-free shepherd’s pie is everything you love about the classic comfort dish—hearty, flavorful, and filling—but with a healthy spin. It’s a weeknight winner, a meal-prep hero, and the kind of food that just makes you feel good.
Make it once, and you’ll see why it’s a family favorite!
Gluten-Free Shepherd’s Pie (Ground Turkey & Veg)
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and healthy take on classic shepherd’s pie, made with ground turkey, fresh vegetables, and a creamy mashed cauliflower and sweet potato topping. This gluten-free comfort dish is packed with flavor and perfect for a wholesome family meal.
Ingredients
For the Filling:
- 1 lb ground turkey (dark meat preferred for more flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 cup mushrooms, sliced
- 2 tbsp tomato paste
- 1 ½ cups gluten-free chicken or beef broth
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary (or ½ tsp dried)
- 1 tbsp coconut aminos or gluten-free Worcestershire sauce
- ½ tsp smoked paprika
- Salt & pepper to taste
- 1 tbsp olive oil or butter
For the Topping:
- 1 medium head cauliflower, chopped
- 1 medium sweet potato, peeled and cubed
- 2 tbsp butter or ghee
- ⅓ cup milk of choice (dairy or non-dairy)
- ½ tsp garlic powder
- ½ tsp salt
Instructions
Step 1: Prep the Veggies
- Bring a large pot of water to a boil. Toss in the cauliflower and sweet potato. Cook until fork-tender, about 10–12 minutes.
- Drain well and return to the pot.
Step 2: Make the Mashed Topping
- Add butter, milk, garlic powder, and salt to the cooked cauliflower and sweet potato.
- Mash until smooth (or blend for an ultra-creamy texture).
- Set aside.
Step 3: Cook the Filling
- Heat olive oil in a large skillet over medium heat.
- Add onions, garlic, carrots, and celery. Cook for about 5 minutes until softened.
- Stir in the mushrooms and cook for another 3 minutes.
- Push the veggies to the side and add the ground turkey. Cook until browned, breaking it up with a spoon.
- Mix in tomato paste, coconut aminos, thyme, rosemary, smoked paprika, salt, and pepper.
- Pour in the broth and let it simmer for 5 minutes until slightly thickened.
- Stir in the peas and remove from heat.
Step 4: Assemble & Bake
- Preheat oven to 375°F.
- Spread the turkey and veggie mixture evenly in a casserole dish.
- Spoon the mashed topping over and spread it smoothly.
- Bake for 20–25 minutes, until lightly golden on top.
Step 5: Let It Rest & Serve
- Let it sit for 5 minutes before scooping into bowls.
Notes
- To make this dairy-free, substitute butter with olive oil or ghee and use non-dairy milk.
- For extra richness, add ¼ cup of shredded cheese (gluten-free) to the mashed topping.
- Freezes well! Store in an airtight container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (⅙ of the casserole)
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg
