One-Pot Shepherd’s Pie Gnocchi

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large skillet over medium heat. Add the diced onion with a pinch of salt and pepper and cook until soft and lightly golden, about 5–7 minutes.

Step 2

Push the onions to one side of the pan. Add the ground lamb and let it sit undisturbed for 4–5 minutes to develop a crust. Flip, then break it up with a spoon. Season with salt and black pepper and cook until browned and cooked through.

Step 3

Clear a small well in the center of the pan. Add the tomato paste and let it caramelize, stirring occasionally, until it deepens in color. Sprinkle the red pepper flakes into the rendered lamb fat while the tomato paste cooks. Cook for 1–2 minutes, then stir everything together. Note: I used a paper towel throughout the cooking process to soak up excess lamb fat as needed.

Step 4

Add the garlic and cook for about 30 seconds, just until fragrant.

Step 5

Deglaze the pan with the red wine, if using, scraping up any browned bits. Let it simmer for 1–2 minutes until slightly reduced.

Step 6

Stir in the thyme, rosemary, Dijon (if using), and Worcestershire sauce.

Step 7

Pour in the beef broth and bring to a gentle simmer.

Step 8

Add the gnocchi and frozen peas and carrots directly to the skillet. Stir to combine.

Step 9

Cover and simmer gently for 4–6 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened. If it looks tight, add a splash more broth or water.

Step 10

Stir in the heavy cream and simmer uncovered for another 1–2 minutes until glossy and slightly thickened.

Step 11

Turn off the heat and stir in the parmesan, adding as much as you like until the sauce is silky and cohesive. Taste and adjust with salt and pepper as needed.

Step 12

Finish with extra thyme, a pinch of red pepper flakes, and more parmesan before serving.