Quick Gnocchi Shepherds Pie (Printable)
Crispy gnocchi tops a hearty beef and vegetable filling, baked with melted cheddar and Parmesan for a comforting meal.
# What You Need:
→ Meat & Protein
01 - 1 pound 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 - 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 pound store-bought potato gnocchi
14 - 1 cup shredded cheddar cheese
15 - 2 tablespoons grated Parmesan cheese
16 - 2 tablespoons unsalted butter, melted
# 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 Advice:
01 -
- The gnocchi creates an incredibly crispy, golden crust that regular mashed potatoes just cannot achieve
- Everything cooks in one pan, meaning less cleanup and more time on the couch
02 -
- Skip pre boiling the gnocchi and just layer them raw for a different texture that some people actually prefer
- The resting period is not optional unless you want a messy plate and filling that slides everywhere
03 -
- Drain the fat after browning the meat or the final dish will feel greasy
- Sprinkle some fresh herbs over the top right before serving for a pop of color