Quick Gnocchi Shepherds Pie (Printable)

Gnocchi topped meat casserole with cheese, ready in 40 minutes

# 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

# 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 creates these incredible crispy, golden pockets that mashed potatoes just can't achieve
  • Everything cooks in one skillet, which means I'm not washing three pots and a colander afterward
  • The whole thing comes together in under an hour, even on my most scattered evenings
02 -
  • Overcooking the gnocchi in the boiling water is the quickest way to end up with mush instead of those perfect little pillows
  • Making sure your sauce is slightly thickened before adding the gnocchi prevents a soggy bottom—nobody wants that
03 -
  • If your skillet handle isn't oven-safe, wrap it in several layers of foil or transfer everything to a baking dish before baking
  • Let the meat mixture cool slightly before topping with gnocchi so they don't immediately start cooking and get mushy

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