Gnocchi Shepherd's Pie

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I was on a real gnocchi kick for a while! This has made it into our regular meal rotation as well. I made it in a casserole dish because I don't have a cast-iron pan. I also make it with ground beef and no lamb.

From Chatelaine: This comforting dish comes together quickly by substituting the traditional mashed potatoes with tender, ready-made potato gnocchi, which cooks in just minutes.

Ingredients

  • 500 g gnocchi

  • 1 tbsp olive oil

  • 454 g ground lamb

  • 1 yellow onion, diced

  • 1 large carrot, diced

  • 1 stalk celery, diced

  • 3 garlic cloves, minced

  • 3/4 tsp pepper, divided

  • 1/4 tsp salt

  • 1 tbsp tomato paste

  • 2 tbsp all-purpose flour

  • 3/4 cup + 2 tbsp beef broth

  • 2/3 cup peas, fresh or frozen

  • 2 tbsp Worcestershire sauce

  • 1/3 cup finely grated parmesan

  • Instructions

    • Cook gnocchi in salted water, according to package directions.

    • Meanwhile, heat oil in a 10-in. ovenproof skillet over medium-high. Add lamb, onion, carrot, celery and garlic. Season with 1⁄4 tsp pepper and salt. Cook, stirring occasionally, until lamb is cooked through and vegetables are tender, 10 to 12 min. Drain.

    • Stir in tomato paste and cook for 1 min. Stir in flour until just incorporated, then stir in broth, peas and Worcestershire. Simmer until slightly thickened, 5 min.

    • Meanwhile, arrange an oven rack about 6 in. from the broiler and preheat to high.

    • Top lamb mixture evenly with cooked gnocchi; sprinkle with parmesan and remaining 1⁄2 tsp pepper. Broil until golden, 1 to 2 min.

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