Quick Gnocchi Shepherds Pie (Printable)

Comforting British-Italian fusion with pillowy gnocchi topping a savory beef and vegetable filling, ready in 40 minutes.

# What You'll Need:

→ Meat & Proteins

01 - 1 lb ground beef or lamb
02 - 1 tablespoon olive oil

→ Vegetables

03 - 1 medium yellow onion, diced
04 - 2 carrots, peeled and diced
05 - 1 cup frozen peas
06 - 2 cloves garlic, minced

→ Pantry & Sauces

07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 cup beef or vegetable broth
10 - 1 teaspoon dried thyme
11 - ½ teaspoon dried rosemary
12 - Salt and freshly ground black pepper, to taste

→ Gnocchi Topping

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

# How-to Steps:

01 - Preheat your oven to 400°F.
02 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions; drain and set aside.
03 - Heat olive oil in a large ovenproof skillet over medium heat. Add onion and carrots, sauté for 4-5 minutes until softened.
04 - Add garlic and cook for 1 minute until fragrant.
05 - Add ground beef or lamb. Cook, breaking up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if needed.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1 minute.
07 - Add broth and bring to a simmer. Stir in peas. Cook for 3-4 minutes until slightly thickened.
08 - Arrange cooked gnocchi evenly over the meat mixture. Drizzle with melted butter, sprinkle with cheddar and Parmesan cheese.
09 - Transfer the skillet to the oven and bake for 10-12 minutes, or until the cheese is melted and golden.
10 - Let rest for 5 minutes before serving.

# Expert Pointers:

01 -
  • The gnocchi creates these incredible crispy, golden edges that mashed potatoes just cant achieve
  • It transforms weekend comfort food into something manageable for a busy weeknight
  • The combination is so satisfying that nobody will believe it took less than an hour
02 -
  • Make sure your skillet is truly oven safe, I once ruined a beautiful pan by assuming it would be fine
  • Don't skip draining the gnocchi well, excess water makes the topping soggy instead of crispy
  • The filling should be slightly more seasoned than you think is right, the gnocchi topping will balance it out
03 -
  • Don't overcrowd the skillet when browning the meat, work in batches if necessary so it actually browns instead of steaming
  • If you don't have an ovenproof skillet, transfer everything to a baking dish before adding the gnocchi topping
  • For extra crispy gnocchi, broil for the last 2 minutes but watch it like a hawk

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