Shepherd's Stew with Dumplings

This cozy stew with lamb and mushrooms is made heartier with the addition of plump potato gnocchi.
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  • Total: 1 hr
  • Active: 45 min
  • Yield: 4-6
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4 tablespoons unsalted butter

1 pound ground lamb or beef

Kosher salt and freshly ground black pepper

2 medium carrots, cut into thin coins

1 medium onion, diced

4 sprigs fresh thyme

8 ounces white mushrooms, quartered

1/4 cup all-purpose flour

1/2 cup white wine

4 cups chicken broth

One 17.5-ounce package refrigerated potato gnocchi

1/2 cup loosely packed fresh mint leaves, chopped


  1. Melt 1 tablespoon of the butter in a Dutch oven over medium-high heat. Add the ground lamb, 1/2 teaspoon salt and a couple turns of pepper and cook, breaking up the meat a little, until lightly browned, about 5 minutes. Transfer to a plate using a slotted spoon and reserve the pan drippings.
  2. Add the remaining 3 tablespoons butter to the pot. Stir in the carrots, onion and thyme and cook until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook until softened, about 3 minutes. Sprinkle the flour over the vegetables and cook, stirring, until the flour is toasted, about 1 minute. Add the wine and simmer until almost completely absorbed, about 2 minutes.
  3. Return the meat to the pan, add the broth and bring to a simmer. Cook until the sauce thickens and the meat is tender, about 15 minutes. Stir in the gnocchi and cook until warmed through, about 3 more minutes.
  4. Ladle the stew into bowls and sprinkle with the mint.