One-Pot Shepherd’s Pie Gnocchi

Name: One-Pot Shepherd’s Pie Gnocchi
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp Olive Oil; 1/2 Yellow Onion, finely diced; 1 lb Ground Lamb; 2 tbsp Tomato Paste, Bionaturae; 1/2 tsp Red Pepper Flakes, optional; 5 cloves of Garlic, minced; 1/4 cups Dry Red Wine, optional; 3 sprigs of Fresh Thyme, leaves removed and finely chopped (plus more for garnish); 1 sprig of Fresh Rosemary, leaves removed and finely chopped; Some Salt, to taste; Some Pepper (Black), to taste; 1 tsp Dijon Mustard, optional; 1 tbsp Worcestershire Sauce; 1 1/2 cups Beef Broth, Kettle and Fire; 1 lb Gnocchi, shelf-stable; 1 cup Frozen Peas and Carrots; 1/4 cups Heavy Cream; 1 cup Parmesan, finely grated

This one-pot shepherd’s pie gnocchi takes all the cozy, savory flavors of the classic dish and turns them into a fast weeknight skillet dinner. Ground lamb is simmered with onion, herbs, broth, and tender gnocchi, then finished with peas, carrots, cream, and Parmesan for a rich, hearty sauce. It’s rustic, comforting, and comes together in a single pot with very little cleanup.

This one-pot shepherd’s pie gnocchi takes all the cozy, savory flavors of the classic dish and turns them into a fast weeknight sk... Show more

By Here’s Your Bite ·
Gnocchi Variation of Shepherd’s Pie

Health Grade

C+ · Balanced

Time

25 min

Price

2,34 €

Calories

873 kcal

one pot

high protein

low carb

low sugar

Method

Wash the herbs

Rinse the Fresh Thyme and Fresh Rosemary under cool water, then pat them very dry with a clean towel. Dry herbs chop more cleanly and won’t splatter when they hit the hot pot.

Chop the vegetables

Peel and finely dice the Yellow Onion. Peel and mince the Garlic. Strip the thyme and rosemary leaves from their stems, then finely chop them so they melt neatly into the sauce instead of leaving big woody pieces.

Heat the pot

Set a large pot or deep skillet over medium heat and add the Olive Oil. Let the oil warm for about 30 seconds to 1 minute, just until it looks loose and shimmery.

Soften onion

Add the diced onion to the hot oil and cook, stirring occasionally, until softened and lightly golden around the edges, about 5 minutes. You want it sweet and tender, not deeply browned.

Brown the lamb

Add the Ground Lamb to the pot. Break it up with a spoon into small crumbles and cook until browned and no longer pink, about 5 to 6 minutes. If there is a lot of rendered fat in the pot, carefully spoon off the excess so the final sauce stays rich but not greasy.

Cook the tomato base

Stir in the Tomato Paste and the Red Pepper Flakes, if using. Cook for 1 to 2 minutes, stirring often, until the tomato paste darkens slightly and smells sweeter and richer. Add the minced garlic, chopped thyme, and chopped rosemary, and stir constantly for about 30 seconds until fragrant.

Deglaze and season

Pour in the Dry Red Wine, if using, and scrape the bottom of the pot well to lift any browned bits. Let it simmer until mostly reduced, about 2 minutes. Stir in the Worcestershire Sauce, the Dijon Mustard if using, Beef Broth, Salt, and Black Pepper. Bring everything to a gentle simmer.

Simmer with gnocchi

Add the Gnocchi and Frozen Peas and Carrots, then stir well so the gnocchi is submerged in the broth. Cover the pot partially and keep it at a gentle simmer for 4 to 6 minutes, stirring once or twice, until the gnocchi is tender and the sauce has thickened slightly.

Finish the sauce

Reduce the heat to low. Stir in the Heavy Cream and Parmesan until the cheese melts and the sauce turns creamy and silky, about 1 minute. Taste and adjust with a little more salt and black pepper if needed.

Serve and garnish

Spoon the shepherd’s pie gnocchi into bowls and serve hot. Garnish with a little extra chopped thyme and more Parmesan, if you like.

Ingredients

Method

For 4 servings

Adjust servings

1 tbsp Olive Oil
1/2 Yellow Onion, finely diced
1 lb Ground Lamb
2 tbsp Tomato Paste, Bionaturae
1/2 tsp Red Pepper Flakes, optional
5 cloves of Garlic, minced
1/4 cups Dry Red Wine, optional
3 sprigs of Fresh Thyme, leaves removed and finely chopped (plus more for garnish)
1 sprig of Fresh Rosemary, leaves removed and finely chopped
Some Salt, to taste
Some Pepper (Black), to taste
1 tsp Dijon Mustard, optional
1 tbsp Worcestershire Sauce
1 1/2 cups Beef Broth, Kettle and Fire
1 lb Gnocchi, shelf-stable
1 cup Frozen Peas and Carrots
1/4 cups Heavy Cream
1 cup Parmesan, finely grated

🧂 Plus ~3g of salt

Nutrition

Per Serving.

Calories

873 kcal

44% of Daily kcal

Protein

54 g

100% RDI

Fat

51 g

24g sat fat

Carbs

45 g

16% RDI

Sugar

5.6 g

11% RDI

Fiber

4.4 g

15% RDI

Salt

5.4 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.4 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

1 tbsp Olive Oil
1/2 Yellow Onion, finely diced
1 lb Ground Lamb
2 tbsp Tomato Paste, Bionaturae
1/2 tsp Red Pepper Flakes, optional
5 cloves of Garlic, minced
1/4 cups Dry Red Wine, optional
3 sprigs of Fresh Thyme, leaves removed and finely chopped (plus more for garnish)
1 sprig of Fresh Rosemary, leaves removed and finely chopped
Some Salt, to taste
Some Pepper (Black), to taste
1 tsp Dijon Mustard, optional
1 tbsp Worcestershire Sauce
1 1/2 cups Beef Broth, Kettle and Fire
1 lb Gnocchi, shelf-stable
1 cup Frozen Peas and Carrots
1/4 cups Heavy Cream
1 cup Parmesan, finely grated

🧂 Plus ~3g of salt

Watch

Original video

Uploaded 3 months ago

Here’s Your Bite

2M128K

One-Pot Shepherd’s Pie Gnocchi

Method

Wash the herbs

Chop the vegetables

Heat the pot

Soften onion

Brown the lamb

Cook the tomato base

Deglaze and season

Simmer with gnocchi

Finish the sauce

Serve and garnish

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Watch

Here’s Your Bite

You might also like