The Secret to Decadent, Dairy-Free Mashed Potatoes and Turkey Shepherd's Pie Recipe
After Thanksgiving rolls around the much-anticipated turkey and fixings become a refrigerator burden. In my family, we found ourselves staring at containers of turkey, gravy, and mashed potato. In this article, I will share my secret to decadent, dairy-free mashed potatoes and a Turkey Shepherd's Pie recipe so tasty it will make you thankful you had leftovers to spare!
Turkey Shepherd's Pie Ingredients:
7 cups of chopped turkey or chicken
1 cup of gravy (I use non-GMO cornstarch to make mine gluten-free.)
6 cups of mashed potato (Recipe below.)
1 can of creamed corn (Preferably organic and non-GMO.)
Salt and pepper to taste
Now I know you are eagerly awaiting my mystery ingredient for creamy, decadent, dairy-free mashed potatoes. The secret is...coconut fat! When I went dairy-free I was very frustrated by my uninspiring, boring attempt at mashed potatoes. Then I remembered that Ree Drummond, the Pioneer Woman, uses cream cheese in her mashed potatoes. So I went searching for something of the same consistency and stumbled upon the idea of using coconut fat. My grandparents forgot to bring cream and butter to season their mashed potatoes at Thanksgiving, and the dairy-free mashed potatoes were so good they couldn't tell a difference!
To make decadent, dairy-free mashed potato:
Once your potatoes are cooked and mashed, strain a can of full-fat coconut milk into a bowl. Dump the coconut fat into the mashed potatoes and add your butter replacement, salt, and pepper. (I use Nutiva's Organic Palm Shortening.) Stir thoroughly to incorporate the melting fats and if the consistency is too thick dump a little of the strained coconut water in. Stir until you reach the desired consistency.
To make Turkey Shepherd's Pie:
Pour the chopped turkey into an 8x8 glass pan. Stir the gravy into it and pack it down evenly. Spread the creamed corn over the turkey. Smooth the mashed potato on top of the creamed corn. Season the top with some parsley if desired. Bake at 350 until a butter knife inserted in the middle comes out hot.
I love recipes that are quick to prepare and require few ingredients. This casserole is both, and it is also gluten-free, dairy-free, soy-free, and egg-free. If you are sensitive to corn you could use peas as an alternative. To make it vegan, simply mix up your favorite beans and rice recipe to use in place of the turkey. You can serve it with cranberry sauce to finish off the last of the Thanksgiving leftovers.