Shepard's pie with gnocchi

Shepard's pie is one of our favorite go-to comfort dishes. It's a little time consuming though for a regular weeknight. When I'm craving it, I love to make this Shepard's pie with gnocchi version. It has all the things we love about Shepard's pie like the rich ground beef saucy filling, but with crunchy on the outside soft in the inside gnocchi. Prep and cooking time is instantly halved!

Here's what you need:

• olive oil
• gnocchi - (pronounced NYOH-kee) is a small Italian dumpling made from potatoes, flour and egg. Here, they replace the mashed potatoes that typically top shepherd’s pie recipes.
• onion
• ground beef or lamb - traditionally, Shepard's pie is made with lamb. I find ground beef more easily accessible in my local grocery store.
• salt and pepper
• flour - a small sprinkle of flour acts as a thickening agent to create a smooth, simple gravy-like sauce that coats the filling and gnocchi.
• tomato paste
• Worcestershire sauce
• chicken broth - I like to use chicken broth because I often have it on hand from my leftover chicken soup. Feel free to use beef broth for a deeper flavor.
• mixed frozen peas & carrots (feel free to add corn if you would like)
• Potato gnocchi

Here's how to make Shepard's pie with gnocchi:

1. Start but crisping up the gnocchi. Heat oil in a large skillet over medium heat. Stir in gnocchi; cook until golden and lightly crispy, 6-8 minutes, stirring occasionally. Transfer to a bowl.
2. Add in the chopped onion and sauté until lightly golden. Add in the ground beef or lamb and break it up into little pieces with a wooden spoon. Cook until most of the meat is browned,
3. Then add in salt, pepper, and flour. Mix well and pour in the chicken broth, tomato paste, Worcestershire sauce and spices. Cook for 5-7 minutes over medium-low, until the mixture thickens.
4. Stir in peas and toasted gnocchi. Simmer until thickened warmed through, 2-3 minutes.

Storing and reheating:

Store leftovers in an airtight container in the fridge for 3-4 days.

Reheat in the oven until warmed through. Note that the gnocchi will soften.

More one pan meals like Shepard's pie with gnocchi:

One pan sausage and rice

Dutch oven beef stew with autumn vegetables

One pan chicken with couscous

Shepard's pie with gnocchi

A cozy twist on the classic! The savory seasoned meat is tossed with crisp on the outside, soft on the inside gnocchi. Making this favorite easily accessible for a quick weeknight dinner.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Ingredients Method

Ingredients

  

• 3 tablespoon olive oil
• 16 oz package of potato gnocchi
• 1 onion diced
• 1 ½ lbs ground beef or lamb
• 2 tablespoon flour
• 2 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup chicken broth
• 1 cup assorted frozen peas and carrots corn (optional)

Method

 

1. Start but crisping up the gnocchi. Heat oil in a large skillet over medium heat. Stir in gnocchi; cook until golden and lightly crispy, 6-8 minutes, stirring occasionally. Transfer to a bowl.
2. Add in the chopped onion and sauté until lightly golden. Add in the ground beef or lamb and break it up into little pieces with a wooden spoon. Cook until most of the meat is browned,
3. Then add in salt, pepper, and flour. Mix well and pour in the chicken broth, tomato paste, Worcestershire sauce and spices. Cook for 5-7 minutes over medium-low, until the mixture thickens.
4. Stir in peas and toasted gnocchi. Simmer until thickened warmed through, 2-3 minutes.