One-Pot Shepherd’s Pie Gnocchi
Directions
- 1Start by sautéing your onion with a pinch of salt and pepper.
- 2Once the onion is soft, push it to one side of the pan and add in your lamb.
- 3Let the lamb sit undisturbed so it develops a crust, then flip and break up with a wooden spoon.
- 4Clear space in the pan, add in the tomato paste, let that caramelize and deepen in color.
- 5While the tomato paste is caramelizing, sprinkle your red pepper flakes into that rendered fat to bloom.
- 6Stir everything together, then throw on as much garlic as you like, and give that a stir.
- 7Deglaze with red wine.
- 8Let that simmer for about a minute or so, and then add in your fresh thyme and rosemary, Worcestershire and Dijon.
- 9Give that a stir and then pour in your beef broth and bring everything to a gentle simmer.
- 10Add your uncooked Noki and your frozen veggies directly into the pan, cover and simmer until the Noki is tender, stirring occasionally, adding a splash or two of broth if it needs to loosen up a bit.
- 11Pour in the cream and let that simmer until it's glossy and slightly thickened.
- 12Finish with as much parmesan as you want and some freshly cracked black pepper.
Ingredients
- 1 tbsp olive oil
- 0.5 yellow onion, finely diced
- 1 pound ground lamb
- 2 tbsp tomato paste
- 0.5 tsp red pepper flakes, optional
- 4 cloves garlic, minced
- 0.25 cup dry red wine, optional
- 3 sprigs fresh thyme, leaves removed and finely chopped
- 1 sprig fresh rosemary, leaves removed and finely chopped
- Salt
- black pepper, to taste
- 1 tsp Dijon mustard, optional
- 1 tbsp Worcestershire sauce
- 1.5 cups beef broth
- 1 pound shelf-stable gnocchi
- 1 cup frozen peas and carrots
- 0.25 cup heavy cream
- 1 cup finely grated parmesan, to taste
Equipment
panwooden spoon
Tips
- Let the lamb sit undisturbed to develop a crust.
- Sprinkle red pepper flakes into rendered fat to bloom.
- Add a splash or two of broth if the gnocchi needs to loosen up.
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