Quick Gnocchi Shepherds Pie (Print)

Pillowy gnocchi tops a hearty meat and vegetable filling with melted cheese

# Ingredient List:

→ 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 & Seasonings

06 - 1 tablespoon olive oil
07 - 2 tablespoons tomato paste
08 - 1 cup beef or vegetable broth
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - Salt and black pepper, to taste

→ Topping

13 - 1 lb store-bought potato gnocchi
14 - 1 cup shredded cheddar cheese
15 - 2 tablespoons grated Parmesan cheese
16 - 2 tablespoons unsalted butter, melted

# How-To Steps:

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 Suggestions:

01 -
  • The gnocchi gets these crispy, golden edges on top while staying soft underneath in a way that mashed potatoes never quite achieve
  • Everything happens in one pan, which means fewer dishes and the flavors actually get to know each other better
  • The tomato paste and Worcestershire create this deep, savory base that makes the whole house smell like someone who knows what they are doing
02 -
  • Drain the meat thoroughly after browning, otherwise you will end up with a greasy layer on top that ruins the whole experience
  • Do not overcook the gnocchi before baking since they will continue cooking in the oven and nobody wants mushy potato dumplings
  • Use an oven-safe skillet or you will have to transfer everything to a baking dish, which creates more dishes and gives you one more opportunity to make a mess
03 -
  • Taste and adjust the seasoning of the meat mixture before you top it with gnocchi, because once those go on you cannot fix it
  • If your skillet handle is not oven-safe, wrap it in several layers of foil or you will ruin both your dinner and your equipment

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