Quick Gnocchi Shepherds Pie (Printable)

Crispy gnocchi tops a hearty beef and vegetable filling, baked with melted cheese for a cozy weeknight dinner ready in under an hour.

# Ingredient List:

→ Meat & Protein

01 - 1 lb ground beef or lamb
02 - 1 tablespoon olive oil

→ Vegetables

03 - 1 medium onion, finely diced
04 - 2 medium carrots, diced
05 - 1 cup frozen peas
06 - 2 cloves garlic, minced

→ Sauce

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:

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 - 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 Tips:

01 -
  • The gnocchi creates these incredible crispy edges that regular mashed potatoes just cant achieve
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The British-Italian fusion sounds fancy but feels like the ultimate Tuesday night dinner
02 -
  • Drain the excess fat after browning the meat, otherwise the filling becomes greasy and the gnocchi won't crisp properly
  • Let the dish rest for five minutes after baking, this small patience test makes serving so much cleaner and easier
03 -
  • Skip the boiling step and arrange raw gnocchi directly on top of the filling for extra crispy edges that everyone fights over
  • Use a mix of sharp cheddar and Gruyère if you want to feel fancy without changing the comfort food vibe

Return