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–+ servings

Shepherd’s Pie Gnocchi

This shepherd’s pie gnocchi takes everything you love about the classic dish and turns it into a cozy, one-pan pasta dinner. Savory ground lamb, herbs, and vegetables get tossed with pillowy gnocchi, finished with parmesan and a splash of cream right in the sauce. Comforting, hearty, and perfect for a weeknight.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

  • 1 pound gnocchi
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 yellow onion, finely diced
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 3 sprigs fresh thyme, leaves removed from stems
  • Pinch of fresh rosemary leaves, finely chopped
  • 1 pound ground lamb, or ground beef
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup beef broth
  • 1/2 tablespoon cornstarch
  • 1 1/4 cups peas and carrots
  • 1/4 cup heavy cream
  • 1/3 cup finely grated parmesan
  • 1 to 2 tablespoons finely chopped parsley

Instructions 

  1. Bring a large pot of well-salted water to a boil. Add the gnocchi and cook until they float to the top. Once they float, they’re done. Drain and set aside. You can also cook them once the sauce is done since it's quick.
  2. Heat the olive oil and butter in a large skillet over medium heat. Add the diced onion and cook until softened and golden around the edges. Stir in the garlic and cook until fragrant.
  3. Add the tomato paste, thyme, and rosemary. Cook for another two minutes, letting the tomato paste caramelize slightly.
  4. Add the ground lamb and cook, breaking it up, until browned and cooked through. Season with smoked paprika, red pepper flakes, salt, and black pepper.
  5. Pour in the Worcestershire sauce to deglaze the pan, scraping up any browned bits from the bottom for extra flavor.
  6. In a small bowl, whisk together the beef broth and cornstarch, then pour it into the skillet. Simmer until the sauce thickens slightly.
  7. Add the peas and carrots and cook until tender.
  8. Reduce the heat to low and stir in the heavy cream, parmesan, and chopped parsley until everything is creamy and well combined.
  9. Add the cooked gnocchi and gently toss until fully coated in the sauce. Serve warm.

Notes

Q: Can I use ground beef instead of lamb?
A: Yes, ground beef works perfectly and keeps the dish just as comforting.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream.
Q: Can I make this ahead of time?
A: You can prep the meat mixture ahead, then reheat and toss with freshly cooked gnocchi right before serving.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!