This gnocchi shepherd’s pie is a one-dish wonder that delivers all the flavors of the classic recipe in about 30 minutes.
Gnocchi Shepherd’s Pie
This gnocchi shepherd's pie is a one-dish wonder that delivers all the flavors of the classic recipe in about 30 minutes.
Ingredients
- 1 pound potato gnocchi
- 3 tablespoons unsalted butter
- 1-1/3 pounds ground beef
- 3/4 cup chopped onion
- 1/2 cup chopped carrot
- 2 garlic cloves minced
- 1 teaspoon dried sage leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1-1/2 cups beef broth
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 3/4 cup frozen peas
- 2 tablespoons minced fresh parsley
Instructions
- Heat butter 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.
- Add ground beef to the skillet; cook until almost no pink remains, 5-7 minutes, breaking it up with a wooden spoon as it cooks. Add onion and carrot; cook until the onions are translucent and carrots have started to soften, 4-5 minutes. Stir in garlic, sage, thyme, salt and pepper; cook until fragrant, 30-60 seconds. Stir in flour; cook until lightly browned, 1-2 minutes. Gradually pour in the beef broth, stirring constantly until a smooth sauce develops. Stir in tomato paste, Worcestershire and Dijon. Stir in peas and toasted gnocchi. Simmer until thickened and warmed through, 2-3 minutes.
- Serve in bowls topped with parsley.
