Moroccan 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 that's happening, sprinkle your red pepper flakes into that rendered fat to bloom.
- 6Stir everything together, then throw in as much garlic as you like.
- 7Give that a stir and then deglaze with red wine.
- 8Let that simmer for about a minute or so.
- 9Add in your fresh thyme and rosemary, Worcestershire and Dijon.
- 10Give that a stir and then pour in your beef broth and bring everything to a gentle simmer.
- 11Add your uncooked gnocchi and your frozen veggies directly into the pan, cover and simmer until the gnocchi is tender, stirring occasionally, adding a splash or two of broth if it needs to loosen up a bit.
- 12Pour in the cream and let that simmer until it's glossy and slightly thickened.
- 13Finish with as much parmesan as you want and some freshly cracked black pepper.
Ingredients
- 1 tablespoon olive oil
- 0.5 yellow onion yellow onion, finely diced
- 1 pound ground lamb
- 2 tablespoons tomato paste
- 0.5 teaspoon red pepper flakes
- 4 cloves garlic, minced
- 0.25 cup dry red wine
- 3 sprigs fresh thyme, leaves removed and finely chopped
- 1 sprig fresh rosemary, leaves removed and finely chopped
- Salt and black pepper
- 1 teaspoon Dijon mustard
- 1 tablespoon 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
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 gnocchi needs to loosen up.
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