The weather has gotten chilly, and a lot of us are seeking warmth in our food. Nothing says warmth and comfort like a delicious shepherd’s pie. It’s perfect for cold winter days and holds up well in the fridge for a couple of days. Some would even argue that it tastes better the next day.
This recipe makes a large pan that is great for feeding a large family or perfect for having a few days worth of meals for a single person. For those who like to have a few homemade meals in the freezer for lazy days, this recipe freezes well too, just be sure to pop it into the freezer before baking. I also recommend skipping the cheese until you’re ready to bake if you plan on freezing the pie.
While this recipe uses ground turkey, you can substitute it for any ground meat or even ground tofu for a vegetarian. A few substitutes will have to be made to make this recipe veganfriendly. For a vegan option besides substituting meat for tofu, choose vegan butter, plant-based milk, and vegan cheese.
1 ½ pounds of potatoes peeled and quartered (about 2-3 large potatoes)
3 tbsp. of butter (or vegan butter substitute)
1/3 cup milk of choice
1 tbsp. of garlic powder
Salt and pepper to taste
1/3 cup shredded cheese of choice
2 tbsp. olive oil
½ yellow onion, diced
3 cloves garlic, minced
1 pound ground turkey
1 tbsp. dried rosemary
1 tsp. dried thyme
1 tsp. cumin
1 tbsp. paprika
1 tsp. cayenne powder (optional)
Salt and pepper to taste
1 tbsp. coconut aminos or soy sauce
3 tbsp. tomato paste
½ cup vegetable broth or water
1 ½ cup frozen mixed peas, carrots, and corn
Place the potatoes in a large pot covered with about an inch of water. Bring water to a boil, then reduce heat to simmer until potatoes are tender, 10 to 15 minutes.
Preheat oven to 390°F (200°C).
While the potatoes are cooking, heat oil in a large skillet over medium heat. Add onions and cook for about five minutes, until translucent, stirring occasionally. Once onions are translucent, add minced garlic and cook until fragrant.
Add ground meat to the skillet and break up with a wooden spoon. Season with rosemary, thyme, cumin, paprika, cayenne, salt, and pepper. Stir well.
Cook meat for six to eight minutes until browned, stirring occasionally.
Add coconut aminos, tomato paste, and vegetable broth and stir well until there are no more clumps of tomato paste.
Add frozen vegetables and stir to combine, then allow the broth to simmer for five minutes, stirring occasionally.
Once potatoes are tender, drain into a colander and return the potatoes to the pot.
Add butter, milk, garlic powder, salt, and pepper to the potatoes, then mash until smooth. Stir everything to ensure seasoning is well incorporated.
Lightly grease a 9×13-inch baking dish with cooking spray. Pour the meat mixture into the dish and spread it out into an even layer. Spoon the mashed potato on top and spread evenly, then top with shredded cheese.
If the baking dish looks very full, place it onto a cookie sheet, so the filling doesn’t bubble over into your oven. Bake uncovered for 30 minutes. Allow the shepherd’s pie to cool for 15 minutes before serving.