Shepherd's Pie Gnocchi
Shepherd's Pie Gnocchi
Ingredients
For the Lamb Mixture
- 1 yellow onion, finely diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 pound ground lamb
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 tablespoon cornstarch
- 1/2 cup frozen peas
- 1/2 cup frozen carrots, diced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Gnocchi
- 18 ounces gnocchi, shelf-stable or refrigerated
- 1 tablespoon salt, for boiling water
For Garnish
- 1 tablespoon fresh chives, chopped
- 2 tablespoons Parmesan cheese, grated, for serving
Instructions
- 1
Bring a large pot of water to a rolling boil for the gnocchi. Add 1 tablespoon of salt to the boiling water.
⏱️ 5 min
- 2
In a large skillet or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the finely diced yellow onion and sauté until softened and lightly browned, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and tomato paste to the skillet with the onions. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
⏱️ 2 min
- 4
Stir in the chopped fresh thyme and rosemary. Cook for 30 seconds until aromatic.
⏱️ 1 min
- 5
Add the ground lamb to the skillet. Break up the lamb with a spoon as it cooks, browning it evenly. Cook until no pink remains, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min
- 6
Stir in the paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to combine.
⏱️ 1 min - 7
Pour in the Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
⏱️ 1 min
- 8
In a small bowl, whisk together the beef broth and cornstarch until smooth. Pour this mixture into the lamb in the skillet, stirring constantly until the sauce thickens slightly, about 1-2 minutes.
⏱️ 2 min
- 9
Add the frozen peas, frozen diced carrots, chopped fresh parsley, 1/4 cup of grated Parmesan cheese, and heavy cream to the skillet. Stir everything together and let it simmer gently while you cook the gnocchi.
⏱️ 2 min
- 10
Carefully add the gnocchi to the boiling salted water. Cook according to package directions, usually 2-3 minutes, or until they float to the surface.
⏱️ 3 min
- 11
Using a slotted spoon, transfer the cooked gnocchi directly from the pot into the lamb mixture in the skillet. Stir gently to combine, ensuring the gnocchi is well coated with the sauce.
⏱️ 1 min
- 12
Serve immediately, garnished with chopped fresh chives and additional grated Parmesan cheese, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shepherd's Pie Gnocchi
For the Lamb Mixture
- 1 yellow onion, finely diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 pound ground lamb
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 tablespoon cornstarch
- 1/2 cup frozen peas
- 1/2 cup frozen carrots, diced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Gnocchi
- 18 ounces gnocchi, shelf-stable or refrigerated
- 1 tablespoon salt, for boiling water
For Garnish
- 1 tablespoon fresh chives, chopped
- 2 tablespoons Parmesan cheese, grated, for serving
Instructions
- 1
Bring a large pot of water to a rolling boil for the gnocchi. Add 1 tablespoon of salt to the boiling water.
⏱️ 5 min - 2
In a large skillet or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the finely diced yellow onion and sauté until softened and lightly browned, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and tomato paste to the skillet with the onions. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste has deepened in color.
⏱️ 2 min - 4
Stir in the chopped fresh thyme and rosemary. Cook for 30 seconds until aromatic.
⏱️ 1 min - 5
Add the ground lamb to the skillet. Break up the lamb with a spoon as it cooks, browning it evenly. Cook until no pink remains, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 6
Stir in the paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to combine.
⏱️ 1 min - 7
Pour in the Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
⏱️ 1 min - 8
In a small bowl, whisk together the beef broth and cornstarch until smooth. Pour this mixture into the lamb in the skillet, stirring constantly until the sauce thickens slightly, about 1-2 minutes.
⏱️ 2 min - 9
Add the frozen peas, frozen diced carrots, chopped fresh parsley, 1/4 cup of grated Parmesan cheese, and heavy cream to the skillet. Stir everything together and let it simmer gently while you cook the gnocchi.
⏱️ 2 min - 10
Carefully add the gnocchi to the boiling salted water. Cook according to package directions, usually 2-3 minutes, or until they float to the surface.
⏱️ 3 min - 11
Using a slotted spoon, transfer the cooked gnocchi directly from the pot into the lamb mixture in the skillet. Stir gently to combine, ensuring the gnocchi is well coated with the sauce.
⏱️ 1 min - 12
Serve immediately, garnished with chopped fresh chives and additional grated Parmesan cheese, as desired.
⏱️ 1 min