One-Pot Shepherd’s Pie Gnocchi
One-Pot Shepherd’s Pie Gnocchi
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 1 pound ground lamb
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes, optional
- 4 garlic, minced
- 1/4 cup dry red wine, optional
- 3 sprigs fresh thyme, leaves removed and finely chopped
- 1 sprig fresh rosemary, leaves removed and finely chopped
- as needed salt, to taste
- as needed black pepper, to taste
- 1 teaspoon Dijon mustard, optional
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
- 1 pound shelf-stable gnocchi
- 1 cup frozen peas and carrots
- 1/4 cup heavy cream
- 1 cup Parmesan cheese, finely grated, to taste
Instructions
- 1
Pour 1 tablespoon of olive oil into a large pan or Dutch oven. Add 1/2 finely diced yellow onion to the pan. Season with a pinch of salt and pepper. Sauté the onion over medium heat until it is soft, about 3-5 minutes.
⏱️ 5 min
- 2
Once the onion is soft, push it to one side of the pan. Add 1 pound of ground lamb to the cleared space. Season the lamb with salt and pepper. Let the lamb sit undisturbed for 2-3 minutes to develop a crust.
⏱️ 3 min
- 3
Flip the lamb and break it up with a wooden spoon, cooking until it is browned, about 3-4 minutes.
⏱️ 4 min
- 4
Clear a space in the pan by pushing the cooked lamb and onion mixture to one side. Add 2-3 tablespoons of tomato paste into the cleared space. Let the tomato paste caramelize and deepen in color for 1-2 minutes.
⏱️ 2 min
- 5
While the tomato paste is caramelizing, sprinkle 1/2 teaspoon (optional) of red pepper flakes into the rendered fat in the pan.
⏱️ 1 min
- 6
Stir everything together in the pan. Add 4–6 cloves of minced garlic and give it a stir, cooking for about 30 seconds until fragrant.
⏱️ 1 min
- 7
Deglaze the pan with 1/4 cup (optional) of dry red wine. Let it simmer for about 1 minute or until mostly evaporated.
⏱️ 1 min
- 8
Add the finely chopped leaves from 3 sprigs of fresh thyme and 1 sprig of fresh rosemary. Add 1 tablespoon of Worcestershire sauce and 1 teaspoon (optional) of Dijon mustard. Stir to combine.
⏱️ 1 min
- 9
Pour in 1 1/2 cups of beef broth and bring the mixture to a gentle simmer.
⏱️ 2 min
- 10
Add 1 pound of uncooked shelf-stable gnocchi and 1 cup of frozen peas and carrots directly into the pan. Stir gently to combine.
⏱️ 1 min
- 11
Cover the pan and let it simmer over medium-low heat until the gnocchi is tender, about 5-7 minutes, stirring occasionally. If the mixture needs to loosen up a bit, add a splash or two of additional beef broth.
⏱️ 7 min
- 12
Pour in 1/4 cup of heavy cream. Let the sauce simmer, uncovered, for 1-2 minutes until it becomes glossy and slightly thickened.
⏱️ 2 min
- 13
Finish the dish with as much finely grated Parmesan cheese (up to 1 cup, to taste) as desired, and some freshly cracked black pepper.
⏱️ 1 min
- 14
Stir everything together and serve immediately. Garnish with additional fresh thyme if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Shepherd’s Pie Gnocchi
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 1 pound ground lamb
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes, optional
- 4 garlic, minced
- 1/4 cup dry red wine, optional
- 3 sprigs fresh thyme, leaves removed and finely chopped
- 1 sprig fresh rosemary, leaves removed and finely chopped
- as needed salt, to taste
- as needed black pepper, to taste
- 1 teaspoon Dijon mustard, optional
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
- 1 pound shelf-stable gnocchi
- 1 cup frozen peas and carrots
- 1/4 cup heavy cream
- 1 cup Parmesan cheese, finely grated, to taste
Instructions
- 1
Pour 1 tablespoon of olive oil into a large pan or Dutch oven. Add 1/2 finely diced yellow onion to the pan. Season with a pinch of salt and pepper. Sauté the onion over medium heat until it is soft, about 3-5 minutes.
⏱️ 5 min - 2
Once the onion is soft, push it to one side of the pan. Add 1 pound of ground lamb to the cleared space. Season the lamb with salt and pepper. Let the lamb sit undisturbed for 2-3 minutes to develop a crust.
⏱️ 3 min - 3
Flip the lamb and break it up with a wooden spoon, cooking until it is browned, about 3-4 minutes.
⏱️ 4 min - 4
Clear a space in the pan by pushing the cooked lamb and onion mixture to one side. Add 2-3 tablespoons of tomato paste into the cleared space. Let the tomato paste caramelize and deepen in color for 1-2 minutes.
⏱️ 2 min - 5
While the tomato paste is caramelizing, sprinkle 1/2 teaspoon (optional) of red pepper flakes into the rendered fat in the pan.
⏱️ 1 min - 6
Stir everything together in the pan. Add 4–6 cloves of minced garlic and give it a stir, cooking for about 30 seconds until fragrant.
⏱️ 1 min - 7
Deglaze the pan with 1/4 cup (optional) of dry red wine. Let it simmer for about 1 minute or until mostly evaporated.
⏱️ 1 min - 8
Add the finely chopped leaves from 3 sprigs of fresh thyme and 1 sprig of fresh rosemary. Add 1 tablespoon of Worcestershire sauce and 1 teaspoon (optional) of Dijon mustard. Stir to combine.
⏱️ 1 min - 9
Pour in 1 1/2 cups of beef broth and bring the mixture to a gentle simmer.
⏱️ 2 min - 10
Add 1 pound of uncooked shelf-stable gnocchi and 1 cup of frozen peas and carrots directly into the pan. Stir gently to combine.
⏱️ 1 min - 11
Cover the pan and let it simmer over medium-low heat until the gnocchi is tender, about 5-7 minutes, stirring occasionally. If the mixture needs to loosen up a bit, add a splash or two of additional beef broth.
⏱️ 7 min - 12
Pour in 1/4 cup of heavy cream. Let the sauce simmer, uncovered, for 1-2 minutes until it becomes glossy and slightly thickened.
⏱️ 2 min - 13
Finish the dish with as much finely grated Parmesan cheese (up to 1 cup, to taste) as desired, and some freshly cracked black pepper.
⏱️ 1 min - 14
Stir everything together and serve immediately. Garnish with additional fresh thyme if desired.
⏱️ 1 min