Quick Gnocchi Shepherds Pie (Printer-friendly)

Crispy gnocchi topped with melted cheese over a hearty beef and vegetable filling for an easy weeknight dinner.

# What You'll 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 - 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 Make It:

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 outrageously crispy and golden in the oven, creating these irresistible cheesy edges that mashed potatoes just cant achieve
  • You can have this on the table in under 45 minutes, making it perfect for those nights when you want comfort food but not the labor
  • The combo of Italian potato dumplings with British comfort flavors somehow works better than it has any right to
02 -
  • Don't skip the step of draining excess fat from the meat, otherwise your filling will be greasy and the sauce won't thicken properly
  • The gnocchi will continue to soften in the oven, so slightly undercook them when boiling for the best texture
  • If you don't have an ovenproof skillet, transfer everything to a baking dish before the final bake—just don't skip the cheesy topping
03 -
  • Season your gnocchi cooking water generously—its the only chance to flavor the dumplings themselves
  • Let the skillet heat up for a good 5 minutes before adding oil—this prevents sticking and helps develop better color on your vegetables
  • If the cheese is browning too quickly, tent the dish with foil for the last few minutes of baking

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