Quick Gnocchi Shepherds Pie (Print Version)
Crispy cheese-topped gnocchi over hearty meat and vegetables
# What You Need:
→ Meat & Protein
01 - 1 lb ground beef or lamb
→ Vegetables
02 - 1 medium onion, finely diced
03 - 2 medium carrots, diced
04 - 1 cup frozen peas
05 - 2 cloves garlic, minced
→ Sauce
06 - 2 tablespoons tomato paste
07 - 1 cup beef or vegetable broth
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - Salt and black pepper, to taste
→ Topping
12 - 1 lb store-bought potato gnocchi
13 - 1 cup shredded cheddar cheese
14 - 2 tablespoons grated Parmesan cheese
15 - 2 tablespoons unsalted butter, melted
# How-To:
01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large oven-safe skillet over medium heat. Add the onion and carrots; cook for 5 minutes until softened.
03 - Add the garlic and cook for 1 minute, then add the ground beef or lamb. Cook, breaking up the meat, until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
04 - Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 2 minutes.
05 - Pour in the broth and simmer for 5 minutes, until slightly thickened. Stir in the frozen peas and remove from heat.
06 - Meanwhile, cook the gnocchi according to package instructions. Drain and toss with melted butter.
07 - Evenly spoon the cooked gnocchi over the meat mixture. Sprinkle with cheddar and Parmesan cheese.
08 - Bake in the preheated oven for 15-20 minutes, until the cheese is golden and bubbly.
09 - Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- The gnocchi creates these incredible crispy, golden edges that traditional mashed potato toppings just cannot achieve
- This comes together in under an hour but tastes like it simmered all afternoon
02 -
- Draining excess fat from the meat before adding the sauce prevents the final dish from becoming greasy
- Do not overcook the gnocchi during boiling since they will bake again and can become gummy
03 -
- Use an oven-safe skillet to save yourself from transferring between pans
- Let the meat mixture cool slightly before topping so the gnocchi does not start melting immediately