Dairy-Free Turkey Cottage Pie
Indulge in comfort food made lighter and allergy-friendly with this Dairy-Free Turkey Cottage Pie recipe! Featuring a rich, savory ground turkey and vegetable filling infused with aromatic garlic, thyme, and tomato paste, this dish is topped with creamy mashed potatoes made with full-fat coconut milk for a decadent dairy-free twist. Gluten-free chicken or vegetable stock ensures every bite is wholesome and accommodating to dietary needs. Perfect for a hearty family dinner, this recipe combines nourishing ingredients like carrots, celery, frozen peas, and russet potatoes for a meal that’s healthy yet satisfying. Ready in just one hour, it’s an easy yet impressive weeknight option that doubles as meal prep. Garnish with fresh parsley for a vibrant finish and serve up this golden-topped classic to delight everyone at your table!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Gluten-free chicken or vegetable stock
- 1 cup Frozen peas
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 medium Russet potatoes, peeled and cubed
- 0.5 cup Coconut milk (full-fat)
- 2 tablespoons Olive oil (for potatoes)
- 0.25 teaspoon Nutmeg (optional, for potatoes)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Remove the turkey from the skillet and set aside.
In the same skillet, add the diced onion, carrots, and celery. Cook over medium heat for 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in 2 tablespoons of tomato paste and cook for another 1-2 minutes, allowing it to caramelize slightly.
Pour in the gluten-free chicken or vegetable stock, scraping the bottom of the skillet to deglaze. Add the browned turkey back to the skillet, along with frozen peas, dried thyme, salt, and black pepper. Stir well, then simmer for 5 minutes until the mixture thickens slightly.
While the filling cooks, place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 12-15 minutes, or until the potatoes are fork-tender.
Drain the potatoes and mash them with 0.5 cup of full-fat coconut milk, 2 tablespoons of olive oil, and an optional pinch of nutmeg. Season with additional salt to taste.
Transfer the turkey filling to a baking dish (about 8x8 inches) and spread it out evenly. Top with the mashed potatoes, spreading them smoothly over the filling.
Place the baking dish in the preheated oven and bake for 20 minutes, or until the top is lightly golden.
Remove from the oven and let cool for 5-10 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 3797 mg | 165% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 38.5 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 6201 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
