Dairy-Free Turkey Cottage Pie

This hearty and wholesome Dairy-Free Turkey Cottage Pie is a comforting twist on a classic family favorite, made entirely free of dairy and gluten. Featuring a rich and savory filling of ground turkey, tender vegetables, and aromatic thyme, this recipe is elevated with a creamy, dairy-free mashed potato topping made with coconut milk and olive oil. Perfectly balanced with savory and subtly nutty notes, this dish is baked to golden perfection, creating a crowd-pleasing dinner that’s as nutritious as it is satisfying. Ideal for weeknight dinners or meal prep, this recipe is packed with protein, naturally gluten-free, and brimming with cozy flavor. Garnished with fresh parsley for a pop of color, it’s a comforting and allergy-friendly meal the whole family will love!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

In the same skillet, add the diced onion, carrots, and celery. Cook over medium heat for 5 minutes until softened.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Stir in 2 tablespoons of tomato paste and cook for another 1-2 minutes, allowing it to caramelize slightly.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Place the baking dish in the preheated oven and bake for 20 minutes, or until the top is lightly golden.

Step 11

Remove from the oven and let cool for 5-10 minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2460.2g)

Amount per serving	% Daily Value*
Calories	2474.5

Total Fat 118.9g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 322.0mg	0%
Sodium 3797.4mg	0%
Total Carbohydrate 245.8g	0%
Dietary Fiber 34.4g	0%
Total Sugars 38.5g
Protein 123.5g	0%

Vitamin D 0IU	0%
Calcium 362.6mg	0%
Iron 21.0mg	0%
Potassium 6200.6mg	0%

*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.

Source of Calories

Fat: 42.0%

Protein: 19.4%

Carbs: 38.6%