Description
This Shepherd’s Pie Casserole combines savory smoked turkey bacon, creamy plant-based mashed potatoes, and a flavorful filling enriched with vegetarian Worcestershire sauce and fresh vegetables. Ready in under an hour, it is a comforting, family-friendly dish perfect for any occasion that adapts easily to various dietary preferences.
Ingredients
Scale
Filling Ingredients
- 6 slices smoked turkey bacon
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 lb ground turkey
- 2 tablespoons natural vegetarian Worcestershire sauce
- 1 tablespoon apple cider vinegar (natural)
- 3 garlic cloves, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon natural gelling agent
- 2 tablespoons olive oil
Mashed Potato Topping
- 2 1/2 lbs starchy potatoes (such as Russets), peeled and chopped
- 1/2 cup plant-based milk
- Salt, to taste
Instructions
- Prepare the Mashed Potatoes: Peel and boil potatoes until fork-tender, about 15-20 minutes. Drain well, then mash with plant-based milk and salt until creamy and smooth. Set aside and keep warm.
- Cook the Smoked Turkey Bacon and Vegetables: Heat olive oil in a large skillet over medium heat. Cook smoked turkey bacon until crisp. Remove bacon and set aside, leaving rendered fat in the pan. Add chopped onions, carrots, and minced garlic to the pan; sauté until soft and fragrant, about 5-7 minutes.
- Brown the Ground Turkey: Add ground turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 6-8 minutes. Stir in frozen peas, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), salt, and pepper.
- Combine and Thicken the Filling: Sprinkle the natural gelling agent over the filling mixture. Stir well and cook for another 2-3 minutes to allow the filling to thicken and the flavors to meld together.
- Assemble and Bake the Casserole: Transfer the filling evenly into a baking dish. Crumble the crispy smoked turkey bacon evenly over the filling. Spread the creamy mashed potatoes on top smoothly with a spatula to create an even surface.
- Bake Until Golden: Preheat the oven to 375°F (190°C). Bake the casserole for 25-30 minutes or until the mashed potato topping is golden brown and the filling bubbles around the edges.
- Rest and Serve: Let the casserole cool for 5-10 minutes before serving to allow it to set and slice cleanly.
Notes
- Use starchy potatoes like Russets for lighter, fluffier mashed potatoes.
- Caramelize onions and carrots gently to enhance sweetness and flavor.
- Ensure filling is adequately thickened to avoid sogginess by using the natural gelling agent properly.
- Smooth out mashed potatoes evenly for a beautiful baked crust.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat in the oven at 350°F (175°C) or microwave stirring halfway for evenly warmed casserole.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 serving (about 1/6th of casserole)
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Shepherd's Pie, Casserole, Plant-based, Vegetarian Worcestershire Sauce, Smoked Turkey Bacon, Mashed Potatoes
