Quick Gnocchi Shepherds Pie (Print Version)

Crispy gnocchi topping over savory beef and vegetables, all baked until golden and bubbly.

# What You Need:

→ Meat & Proteins

01 - 1 lb ground beef or lamb

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 carrots, peeled and diced
04 - 1 cup frozen peas
05 - 2 cloves garlic, minced

→ Pantry & Sauces

06 - 1 tablespoon olive oil
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 cup beef or vegetable broth
10 - 1 teaspoon dried thyme
11 - 1/2 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)

# Directions:

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 Tips:

01 -
  • The gnocchi gets irresistibly crispy and golden in ways mashed potatoes never could
  • This entire dish comes together in under an hour, including oven time
  • Its the perfect use for that package of gnocchi you keep buying on sale
02 -
  • Dont skip draining excess fat from the meat or your filling will be greasy and the gnocchi won't crisp properly
  • An ovenproof skillet is essential here unless you want to dirty another dish transferring everything to a baking dish
  • The resting period feels unnecessary but prevents the filling from being too loose when you scoop it
03 -
  • Don't overcook the gnocchi initially since they'll finish cooking in the oven
  • Broil for the last 2 minutes if you want extra crispy cheese edges

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