Quick Gnocchi Shepherds Pie (Printable View)

Crispy gnocchi crowns a hearty meat and vegetable filling, baked with cheddar and parmesan until bubbly.

# Ingredient List:

→ Meat & Protein

01 - 1 lb ground beef or lamb

→ Vegetables

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

→ Sauce & Seasonings

06 - 1 tablespoon olive oil
07 - 2 tablespoons tomato paste
08 - 1 cup beef or vegetable broth
09 - 1 tablespoon Worcestershire sauce
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - Salt and black pepper, to taste

→ Topping

13 - 1 lb store-bought potato gnocchi
14 - 1 cup shredded cheddar cheese
15 - 2 tablespoons grated Parmesan cheese
16 - 2 tablespoons unsalted butter, melted

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large oven-safe skillet over medium heat. Add the onion and carrots; cook for 5 minutes until softened.
03 - Add the garlic and cook for 1 minute, then add the ground beef or lamb. Cook, breaking up the meat, until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
04 - Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 2 minutes.
05 - Pour in the broth and simmer for 5 minutes, until slightly thickened. Stir in the frozen peas and remove from heat.
06 - Meanwhile, cook the gnocchi according to package instructions. Drain and toss with melted butter.
07 - Evenly spoon the cooked gnocchi over the meat mixture. Sprinkle with cheddar and Parmesan cheese.
08 - Bake in the preheated oven for 15-20 minutes, until the cheese is golden and bubbly.
09 - Let rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The crispy, cheesy gnocchi topping creates the most incredible texture contrast against the tender meat filling
  • Everything cooks in one pan, making cleanup almost as easy as the cooking itself
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Drain excess fat from the meat before adding the sauce, or the filling will be too greasy
  • Don't overcook the gnocchi before baking—they'll finish cooking in the oven
  • If your skillet isn't oven-safe, transfer everything to a baking dish before the final bake
03 -
  • Let the meat mixture cool slightly before topping with gnocchi so they don't sink in
  • Broil for the last 2 minutes if you want extra crispy, golden bits on top

Go Back