Quick Gnocchi Shepherds Pie (Print Version)

Comforting British-Italian fusion with pillowy gnocchi, savory meat filling, and golden melted cheese topping.

# What You Need:

→ Meat & Protein

01 - 1 pound 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 pound store-bought potato gnocchi
14 - 1 cup shredded cheddar cheese
15 - 2 tablespoons grated Parmesan cheese
16 - 2 tablespoons unsalted butter, melted

# Directions:

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 these irresistible crispy edges that regular mashed potato toppings just cant achieve
  • Everything cooks in one pan, meaning minimal cleanup and maximum flavor development
  • It comes together in under an hour, making it perfect for those nights when you need serious comfort fast
02 -
  • Do not overcook the gnocchi during boiling since they will finish cooking in the oven and can become gummy if too soft
  • An oven-safe skillet is essential here, or you will need to transfer everything to a baking dish, creating extra dishes
  • Letting the filling rest for 5 minutes before serving prevents that disappointment when everything slides right off the plate
03 -
  • If you only have a regular skillet, transfer everything to a 9x13 baking dish before adding the gnocchi topping
  • Undercook the gnocchi by just 1 minute since they will continue cooking in the oven and absorb some moisture from the filling

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