Gnocchi Shepherd’s Pie

PREP TIME

15 min

TOTAL TIME

30 min

Serves

4 to 6

Recipe by Camilla Wynne, Produced by Stephanie Han Kim, Photo by Christie Vuong, Food Styling by Matthew Kimura, Prop Styling by Christine Hanlon.

This comforting dish comes together quickly by substituting the traditional mashed potatoes with tender, ready-made potato gnocchi, which cooks in just minutes. Finished with parmesan cheese and a few minutes under the broiler, it’ll warm you from the inside out. —Camilla Wynne

Ingredients

500 g gnocchi
1 tbsp olive oil
454 g ground lamb
1 yellow onion , diced
1 large carrot , diced
1 stalk celery , diced
3 garlic cloves , minced
3/4 tsp pepper , divided
1/4 tsp salt
1 tbsp tomato paste
2 tbsp all-purpose flour
3/4 cup + 2 tbsp beef broth
2/3 cup peas , fresh or frozen
2 tbsp Worcestershire sauce
1/3 cup finely grated parmesan

Instructions

Cook gnocchi in salted water, according to package directions.
Meanwhile, heat oil in a 10-in. ovenproof skillet over medium-high. Add lamb, onion, carrot, celery and garlic. Season with 1⁄4 tsp pepper and salt. Cook, stirring occasionally, until lamb is cooked through and vegetables are tender, 10 to 12 min. Drain.
Stir in tomato paste and cook for 1 min. Stir in flour until just incorporated, then stir in broth, peas and Worcestershire. Simmer until slightly thickened, 5 min.
Meanwhile, arrange an oven rack about 6 in. from the broiler and preheat to high.
Top lamb mixture evenly with cooked gnocchi; sprinkle with parmesan and remaining 1⁄2 tsp pepper. Broil until golden, 1 to 2 min.

Kitchen tip

A world of quick dinners opens up when you get creative with packaged gnocchi. We’ve used it here to replace mashed potatoes.

Switch it up

To make this dish gluten-free, use a gluten-free gnocchi and swap in white rice flour for the all-purpose flour.