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Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
One-Pan Shepherd's Pie Gnocchi
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 606
- Total Fat
- 30 g
- Saturated Fat
- 11 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 33 g
- Cholesterol
- 109 mg
- Sodium
- 1102 mg
We took the beefy, comforting flavors of a traditional shepherd's pie and transformed them into a simple one-skillet gnocchi dinner. No cooking or mashing potatoes required — a package of store‑bought potato gnocchi steps in as a delicious shortcut that gets dinner on the table in about 30 minutes. There’s no need to boil the gnocchi separately; they cook directly in the savory meat sauce, soaking up flavor while releasing just enough starch to create the rich, velvety gravy shepherd's pie is known for. Peas and carrots stirred in at the end make it a complete meal with minimal prep time and streamlined cleanup.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 606
- Total Fat
- 30 g
- Saturated Fat
- 11 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 33 g
- Cholesterol
- 109 mg
- Sodium
- 1102 mg
Ingredients
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Directions
- Add the olive oil to a large skillet or braiser and place over medium-high heat. Place the beef in the pan in a single layer and brown on one side, 2 to 3 minutes. Drain some of the fat off if there's a lot of oil in the pan. Break up the beef with a wooden spoon and add in the onions. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper, stir, and cook until the onion is mostly translucent, 1 to 2 minutes. Add the garlic and cook until the onions are fully translucent and the garlic is fragrant, about 1 minute longer. Stir in the tomato paste, thyme and rosemary. Cook for another minute. Stir in the Worcestershire, ketchup and broth.
- Break up the gnocchi if they’re clumped together. Spread the gnocchi in an even layer over the pan. Bring to a simmer, cover and cook for 3 minutes. Remove the lid, stir and continue to cook until the liquid has thickened slightly but is still sauce-like and the gnocchi are tender, about 2 minutes more.
- Reduce heat to low and stir in the frozen peas and carrots. Cook until just warmed through, no more than 1 minute. Remove from the heat and season the dish with more salt and pepper to taste. Top with parsley and Parmesan if using and serve.
