Quick Gnocchi Shepherds Pie (Printable)
Pillowy gnocchi tops a savory meat and vegetable filling, baked until golden and bubbly.
# What You'll Need:
→ Meat & Protein
01 - 1 lb ground beef or lamb
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 medium onion, finely diced
04 - 2 medium carrots, diced
05 - 1 cup frozen peas
06 - 2 cloves garlic, minced
→ Sauce
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
# Step-by-step:
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 topping gets these incredible crispy edges while staying tender underneath, creating the best texture contrast youve ever experienced in a shepherds pie
- Everything cooks in one skillet meaning less cleanup and more time curled up on the couch
- It comes together in under an hour but tastes like it simmered all day
02 -
- Overcooking the gnocchi before baking makes it gummy, so boil it just until it floats then immediately drain
- Using an oven safe skillet means you can go from stovetop to oven without dirtying another dish
- The filling needs to be slightly thicker than youd want for pasta because the gnocchi will release some starch during baking
03 -
- Shred your own cheese from blocks instead of buying pre shredded for better melting
- Room temperature gnocchi absorbs the butter coating more evenly than cold straight from the fridge