Quick Gnocchi Shepherds Pie (Printable Version)

Classic British comfort meets Italian potato dumplings in this speedy weeknight bake with savory meat and melted cheese.

# What You Need:

→ Meat & Proteins

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

→ Vegetables

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

→ Pantry & Sauces

07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 cup beef or vegetable broth
10 - 1 teaspoon dried thyme
11 - ½ teaspoon dried rosemary
12 - Salt and freshly ground black pepper, to taste

→ Gnocchi Topping

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

# How To Make It:

01 - Preheat your oven to 400°F.
02 - Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions; drain and set aside.
03 - Heat olive oil in a large ovenproof skillet over medium heat. Add onion and carrots, sauté for 4-5 minutes until softened.
04 - Add garlic and cook for 1 minute until fragrant.
05 - Add ground beef or lamb. Cook, breaking up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if needed.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1 minute.
07 - Add broth and bring to a simmer. Stir in peas. Cook for 3-4 minutes until slightly thickened.
08 - Arrange cooked gnocchi evenly over the meat mixture. Drizzle with melted butter, sprinkle with cheddar and Parmesan cheese.
09 - Transfer the skillet to the oven and bake for 10-12 minutes, or until the cheese is melted and golden.
10 - Let rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The gnocchi creates this incredible crispy cheesy crust that you just cannot get from regular mashed potatoes
  • Everything happens in one skillet so cleanup is practically nonexistent
  • The whole dinner comes together in under 45 minutes even on your busiest weeknights
02 -
  • Do not skip draining excess fat from the meat before adding the liquid or you will end up with a greasy layer on top
  • The gnocchi absorbs moisture as it bakes so keep your filling slightly more liquid than you think necessary
  • Using an ovenproof skillet is essential because transferring to another baking dish creates more cleanup
03 -
  • Broil for the last 2 minutes if you want extra crispy gnocchi tops but watch closely to prevent burning
  • Use a cast iron skillet if you have one because it holds heat evenly and creates the nicest crispy edges

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