Description
A comforting and easy-to-make Shepherd’s Pie featuring a rich, savory meat and vegetable filling topped with crispy, tender potato gnocchi. Perfect for a delicious weeknight meal.
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef (or lamb/turkey)
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1.5 cups beef broth (low sodium)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 cup frozen peas
- Salt and freshly ground black pepper to taste
- 17.6 oz (500g) package shelf-stable potato gnocchi
- Optional: 1/2 cup shredded cheddar or Gruyère cheese
Instructions
- 1. Brown the Meat & Build the Base: Heat olive oil in a large, oven-safe skillet over medium-high heat. Add ground meat and cook, breaking it up, until deeply browned (5-7 mins). Drain fat. Add onion, carrots, and celery; sauté 5-7 mins until softened. Stir in garlic and tomato paste; cook 1 minute.
- 2. Simmer the Filling to Perfection: Sprinkle flour over meat and veggies, stir to coat, cook 1 minute. Gradually whisk in beef broth and Worcestershire sauce. Bring to a simmer, reduce heat, and cook 5-7 mins until thickened. Stir in frozen peas and thyme. Season with salt and pepper.
- 3. Prepare the Gnocchi Topping: Arrange uncooked gnocchi in a single layer over the filling in the skillet. (Optional: lightly toss gnocchi with 1 tbsp olive oil for extra crispiness).
- 4. Assemble and Bake Until Golden: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until gnocchi is puffed and golden. If using cheese, sprinkle over gnocchi during the last 5-10 minutes of baking until melted and bubbly. Let rest 5 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins