One-Pot Shepherd’s Pie Gnocchi

45 mins
Serves 1
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Directions

  1. 1Start by salting your onion with a pinch of salt and pepper.
  2. 2Start by salting your onion with a pinch of salt and pepper.
  3. 3Start by salting 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 up with a wooden spoon.
  8. 8Let the lamb sit undisturbed so it develops a crust, then flip and break up with a wooden spoon.
  9. 9Let the lamb sit undisturbed so it develops a crust, then flip and break 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 the rendered fat to bloom.
  14. 14While the tomato paste is caramelizing, sprinkle your red pepper flakes into the rendered fat to bloom.
  15. 15While the tomato paste is caramelizing, sprinkle your red pepper flakes into the rendered fat to bloom.
  16. 16Stir everything together, then throw in as much garlic as you like.
  17. 17Stir everything together, then throw in as much garlic as you like.
  18. 18Stir everything together, then throw in as much garlic as you like.
  19. 19Give the garlic a stir and then deglaze with red wine.
  20. 20Give the garlic a stir and then deglaze with red wine.
  21. 21Give the garlic a stir and then deglaze with red wine.
  22. 22Let that simmer for about a minute or so.
  23. 23Let that simmer for about a minute or so.
  24. 24Let that simmer for about a minute or so.
  25. 25Add in your fresh thyme and rosemary, Worcestershire, and Dijon.
  26. 26Add in your fresh thyme and rosemary, Worcestershire, and Dijon.
  27. 27Add in your fresh thyme and rosemary, Worcestershire, and Dijon.
  28. 28Give that a stir and then pour in your beef broth and bring everything to a gentle simmer.
  29. 29Give that a stir and then pour in your beef broth and bring everything to a gentle simmer.
  30. 30Give that a stir and then pour in your beef broth and bring everything to a gentle simmer.
  31. 31Add your uncooked gnocchi and your frozen veggies directly into the pan, cover and simmer until the gnocchi is tender, stirring occasionally.
  32. 32Add your uncooked gnocchi and your frozen veggies directly into the pan, cover and simmer until the gnocchi is tender, stirring occasionally.
  33. 33Add your uncooked gnocchi and your frozen veggies directly into the pan, cover and simmer until the gnocchi is tender, stirring occasionally.
  34. 34Add a splash or two of broth if it needs to loosen up a bit.
  35. 35Add a splash or two of broth if it needs to loosen up a bit.
  36. 36Add a splash or two of broth if it needs to loosen up a bit.
  37. 37Pour in the cream and let that simmer until it's glossy and slightly thickened.
  38. 38Pour in the cream and let that simmer until it's glossy and slightly thickened.
  39. 39Pour in the cream and let that simmer until it's glossy and slightly thickened.
  40. 40Finish with as much parmesan as you want and some freshly cracked black pepper.
  41. 41Finish with as much parmesan as you want and some freshly cracked black pepper.
  42. 42Finish 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 and black pepper
  • Salt and black pepper
  • Salt and 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.
  • Let the tomato paste caramelize to deepen its color.
  • Sprinkle red pepper flakes into rendered fat to bloom.
  • Add a splash or two of broth if gnocchi needs to loosen up.