One-Pot Shepherd’s Pie Gnocchi

30 mins
Serves 1
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Directions

  1. 1Start by sautéing your onion with a pinch of salt and pepper.
  2. 2Start by sautéing your onion with a pinch of salt and pepper.
  3. 3Start by sautéing your onion with a pinch of salt and pepper.
  4. 4Once the onion is soft, push it to one side of the pan and add in your lamb.
  5. 5Once the onion is soft, push it to one side of the pan and add in your lamb.
  6. 6Once the onion is soft, push it to one side of the pan and add in your lamb.
  7. 7Let the lamb sit undisturbed so it develops a crust, then flip and break it up with a wooden spoon.
  8. 8Let the lamb sit undisturbed so it develops a crust, then flip and break it up with a wooden spoon.
  9. 9Let the lamb sit undisturbed so it develops a crust, then flip and break it up with a wooden spoon.
  10. 10Clear space in the pan, add in the tomato paste, and let that caramelize and deepen in color.
  11. 11Clear space in the pan, add in the tomato paste, and let that caramelize and deepen in color.
  12. 12Clear space in the pan, add in the tomato paste, and let that caramelize and deepen in color.
  13. 13While the tomato paste is caramelizing, sprinkle your red pepper flakes into that rendered fat to bloom.
  14. 14While the tomato paste is caramelizing, sprinkle your red pepper flakes into that rendered fat to bloom.
  15. 15While the tomato paste is caramelizing, sprinkle your red pepper flakes into that rendered fat to bloom.
  16. 16Stir everything together, then throw on as much garlic as you like, and give that a stir.
  17. 17Stir everything together, then throw on as much garlic as you like, and give that a stir.
  18. 18Stir everything together, then throw on as much garlic as you like, and give that a stir.
  19. 19Deglaze with red wine and let that simmer for about a minute or so.
  20. 20Deglaze with red wine and let that simmer for about a minute or so.
  21. 21Deglaze with red wine and let that simmer for about a minute or so.
  22. 22Add in your fresh thyme and rosemary, Worcestershire, and Dijon.
  23. 23Add in your fresh thyme and rosemary, Worcestershire, and Dijon.
  24. 24Add in your fresh thyme and rosemary, Worcestershire, and Dijon.
  25. 25Give that a stir and then pour in your beef broth and bring everything to a gentle simmer.
  26. 26Give that a stir and then pour in your beef broth and bring everything to a gentle simmer.
  27. 27Give that a stir and then pour in your beef broth and bring everything to a gentle simmer.
  28. 28Add your uncooked gnocchi and your frozen veggies directly into the pan.
  29. 29Add your uncooked gnocchi and your frozen veggies directly into the pan.
  30. 30Add your uncooked gnocchi and your frozen veggies directly into the pan.
  31. 31Cover and simmer until the gnocchi is tender, stirring occasionally, adding a splash or two of broth if it needs to loosen up a bit.
  32. 32Cover and simmer until the gnocchi is tender, stirring occasionally, adding a splash or two of broth if it needs to loosen up a bit.
  33. 33Cover and simmer until the gnocchi is tender, stirring occasionally, adding a splash or two of broth if it needs to loosen up a bit.
  34. 34Pour in the cream and let that simmer until it's glossy and slightly thickened.
  35. 35Pour in the cream and let that simmer until it's glossy and slightly thickened.
  36. 36Pour in the cream and let that simmer until it's glossy and slightly thickened.
  37. 37Finish with as much parmesan as you want and some freshly cracked black pepper.
  38. 38Finish with as much parmesan as you want and some freshly cracked black pepper.
  39. 39Finish with as much parmesan as you want and some freshly cracked black pepper.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 0.5 yellow onion, finely diced
  • 0.5 yellow onion, finely diced
  • 0.5 yellow onion, finely diced
  • 1 pound ground lamb
  • 1 pound ground lamb
  • 1 pound ground lamb
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 0.25 cup dry red wine
  • 0.25 cup dry red wine
  • 0.25 cup dry red wine
  • 3 sprigs fresh thyme, leaves removed and finely chopped
  • 3 sprigs fresh thyme, leaves removed and finely chopped
  • 3 sprigs fresh thyme, leaves removed and finely chopped
  • 1 sprig fresh rosemary, leaves removed and finely chopped
  • 1 sprig fresh rosemary, leaves removed and finely chopped
  • 1 sprig fresh rosemary, leaves removed and finely chopped
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 1.5 cups beef broth
  • 1.5 cups beef broth
  • 1.5 cups beef broth
  • 1 pound shelf-stable gnocchi
  • 1 pound shelf-stable gnocchi
  • 1 pound shelf-stable gnocchi
  • 1 cup frozen peas and carrots
  • 1 cup frozen peas and carrots
  • 1 cup frozen peas and carrots
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 1 cup finely grated parmesan
  • 1 cup finely grated parmesan
  • 1 cup finely grated parmesan

Equipment

panwooden spoon

Tips

  • Let the lamb sit undisturbed to develop a crust before flipping and breaking it up.
  • Allow tomato paste to caramelize and deepen in color.
  • Bloom red pepper flakes in rendered fat.
  • Add a splash or two of broth if the gnocchi needs to loosen up while simmering.