Gnocchi Shepherd's Pie
Gnocchi Shepherd's Pie is a creative, comforting twist on the classic dish, featuring pillowy potato gnocchi baked into a rich, savory ground beef and vegetable sauce and topped with melted cheddar cheese. It comes together in under 45 minutes, making it a perfect easy weeknight dinner for the whole family.
Equipment
- Large oven-safe skillet or cast iron pan
- Wooden spoon or spatula
- Cheese grater
- Measuring cups and spoons
Ingredients
- 1 lb ground beef 80/20 recommended
- 1 lb potato gnocchi shelf-stable or refrigerated, uncooked
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1.5 cups beef broth low sodium preferred
- 1 cup frozen peas and carrots no need to thaw
- 1 cup shredded cheddar cheese freshly grated melts best
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper freshly ground
Instructions
- Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
- Heat a large oven-safe skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it apart with a wooden spoon, until fully browned and cooked through. Drain any excess fat, leaving about one tablespoon in the pan.
- Add the diced onion to the skillet and cook over medium heat for 3 to 4 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the tomato paste to the skillet and stir it into the beef and onion mixture. Cook for 1 to 2 minutes, stirring constantly, to caramelize the paste and deepen the flavor.
- Pour in the Worcestershire sauce and beef broth. Stir everything together and season with salt, pepper, and thyme. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens slightly. Taste and adjust seasoning as needed.
- Stir in the frozen peas and carrots. Then add the uncooked gnocchi directly into the skillet in a single layer, pressing them down gently so they are mostly submerged in the sauce.
- Sprinkle the shredded cheddar cheese evenly over the top of the gnocchi, covering the entire surface.
- Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, until the gnocchi are tender when pierced with a fork, the sauce is bubbling around the edges, and the cheese is golden and melted on top.
- Remove from the oven and allow the dish to rest for 5 minutes before serving. This lets the sauce thicken slightly and makes it easier to scoop. Garnish with fresh parsley or extra thyme if desired, and serve directly from the skillet.
Notes
Do not pre-cook the gnocchi. They bake directly in the sauce and absorb the flavors beautifully. Pre-boiling will result in a mushy texture. For a richer sauce, stir one tablespoon of butter into the broth before adding the gnocchi. Leftovers keep in an airtight container in the refrigerator for up to 4 days and can be frozen for up to 2 months. Reheat with a splash of broth to loosen the sauce.