Quick Gnocchi Shepherds Pie (Printable)

Pillowy gnocchi tops a hearty meat and vegetable filling, all baked until golden and bubbly. A cozy British-Italian fusion ready in under an hour.

# 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

# How To Make It:

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 Tips:

01 -
  • The gnocchi creates this incredible crispy-cheesy crust that regular mashed potatoes just can't achieve
  • Everything cooks in one pan, meaning less cleanup and more time on the couch
  • It 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 your final dish from being greasy
  • Don't skip tossing the cooked gnocchi in butter, it's what keeps them from becoming a gummy layer under the cheese
  • If you don't have an oven-safe skillet, transfer everything to a baking dish before the final bake
03 -
  • Use a microplane to grate your Parmesan fresh, it melts better than pre-grated and tastes more vibrant
  • If your gnocchi package says to boil for 2 minutes, go for 1 minute less since they'll finish cooking in the oven

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