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serving of turkey shepherd's pie on white plate with fork and knife

Turkey Shepherd’s Pie

Missing shepherd's pie because the original features high FODMAP peas? This Turkey Shepherd’s Pie is low FODMAP and we have even lightened up the mashed potato topping with unsweetened almond milk.

Course: Dinner
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Makes: 10 Servings
Calories: 310 kcal
Author: Dédé Wilson


Turkey Shepherd’s Pie Filling:

  • 1/4 cup (60 ml) Garlic-Infused Oil, made with olive oil
  • 3/4 cup (54 g) chopped leeks, green parts only
  • 1/4 cup (16 g) chopped scallions, green parts only
  • 2 (medium) carrots, peeled, root end discarded, cut crosswise into 1/2-inch (12 mm) rounds
  • 4 ounces (115 g) slender green beans, trimmed, cut crosswise into thirds
  • 1 medium zucchini, ends trimmed, quartered lengthwise and cut crosswise into 1/2-inch (12 mm) rounds
  • 2 pounds (910 g) ground turkey
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon rosemary (Heaping)
  • 1/4 teaspoon sage (Heaping)
  • 1/4 teaspoon thyme (Heaping)
  • 2 tablespoons low FODMAP gluten-free flour
  • 1 1/2 cups (360 ml) unsweetened almond milk, such as Almond Breeze
  • Kosher salt
  • Freshly ground black pepper

Mashed Potato Topping:

  • 3 pounds (1.4 kg) russet potatoes, peeled, cut into chunks
  • 2 tablespoons unsalted butter
  • 1/2 to 3/4 cup (120 ml to180 ml) unsweetened almond milk, such as Almond Breeze
  • Kosher salt
  • Freshly ground black pepper
  • Paprika


  1. For the Filling: Position rack in middle of oven. Preheat oven to 375°F/190°C. Coat the inside of a 3-quart (2.8 L) ovenproof casserole dish with nonstick spray; set aside.
  2. Heat a large skillet over low-medium heat. Add Garlic-Infused Oil until it is shimmering, then add leeks, scallions, carrots and green beans and sauté, stirring often, for about 10 minutes or until vegetables are crisp tender. Stir in zucchini and cook for about 2 minutes more or until zucchini becomes just tender.
  3. Add the turkey to the skillet, breaking it up as you add it to the pan. Turn heat up to medium and stir the turkey around to brown well. Add tomato paste, Worcestershire sauce, rosemary, sage and thyme and continue to sauté until turkey is just barely cooked through.
  4. Stir in the flour to coat everything evenly, then slowly add almond milk and continue to cook until a light sauce develops. Taste and adjust seasoning with salt and pepper. Scrape mixture into prepared pan.
  5. For the Topping: If you are good at multitasking, get a large pot of salted water boiling while you are sautéing the filling. Cook the potatoes until tender, about 15 to 20 minutes. Drain well and return potatoes to pot. Add butter and begin to mash with a hand-held potato masher. Slowly add enough almond milk to create a nice thick but smooth texture. Season to taste with salt and pepper. Spread the mashed potatoes evenly over the filling, covering it edge to edge.
  6. Bake for about 30 minutes or until the mashed potatoes are a bit browned here and there and filling is hot. If you want to brown the potatoes further, you can run the casserole under a broiler for a few minutes. Sprinkle with paprika and serve. A crisp, green salad with a sharp vinaigrette is a perfect accompaniment.



  • Make sure your almond milk is UNSWEETENED! Even if you like vanilla or sweetened with your tea or cereal, use unsweetened for savory cooking!
Nutrition Facts
Turkey Shepherd’s Pie
Amount Per Serving
Calories 310 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 50mg17%
Sodium 112mg5%
Potassium 895mg26%
Carbohydrates 30g10%
Fiber 3g12%
Sugar 3g3%
Protein 25g50%
Vitamin A 70IU1%
Vitamin C 8.9mg11%
Calcium 25mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.