Quick Gnocchi Shepherds Pie (Print version)

Pillowy potato gnocchi top a seasoned meat and vegetable filling for a comforting weeknight meal 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)

# Method:

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 advice:

01 -
  • The gnocchi gets wonderfully crispy on top while staying tender underneath, creating this perfect contrast in texture you cant get with regular mashed potatoes
  • This comes together in under 45 minutes from start to finish, making it totally doable on busy weeknights when you want something substantial but dont have hours to spend in the kitchen
02 -
  • Don't overcook your gnocchi during boiling since they'll finish cooking in the oven, otherwise they can become gummy
  • Using an ovenproof skillet saves you from having to transfer everything to a baking dish, but if you don't have one, any casserole dish works beautifully
03 -
  • If your skillet isn't ovenproof, assemble everything in a baking dish and increase baking time to 15-18 minutes
  • Extra shredded cheese mixed into the gnocchi before topping creates these irresistible cheese pulls throughout

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