Sunday Supper: Shepherd's Pie Gnocchi

A one-pot twist on the classic made with pillowy gnocchi, lamb, and fresh herbs.

When Hajar posted her Shepherd’s Pie Gnocchi, I immediately knew I was next.

It has everything I love about shepherd’s pie: rich lamb, fresh herbs, and a silky sauce. Normally, shepherd’s pie is a lamb filling topped with mashed potatoes, so using gnocchi here just makes sense. It gives you that same cozy, potato-y element, but everything cooks together in one pan.

I followed Hajar’s base and added a few small tweaks of my own. You can find her original recipe here.

It’s cozy, comforting, and somehow tastes way more involved than it actually is.

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A Note on Veggies

Traditionally, shepherd’s pie uses peas and carrots, sometimes with celery in the base. The only frozen veggie mix I could find at my store had corn in it, so that’s what I used here. It adds a little sweetness, but it still works beautifully with the lamb and herbs.

If you want to lean more classic, feel free to use just peas and carrots. You could also add finely chopped mushrooms when you sauté the onion for even more depth and savoriness. They melt right into the filling and make it feel a little more substantial.

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One-Pot Shepherd’s Pie Gnocchi

Click here for the printable recipe

Servings: 3–4
Prep Time: 10–15 minutes
Cook Time: 30 minutes

Ingredients

• 1 tablespoon olive oil

• 1/2 yellow onion, finely diced

• 1 pound ground lamb

• 2 tablespoons tomato paste

• 1/2 teaspoon red pepper flakes, optional

• 4–6 cloves garlic, minced

• 1/4 cup dry red wine, optional

• 3 sprigs fresh thyme, leaves removed and finely chopped (plus more for garnish)

• 1 sprig fresh rosemary, leaves removed and finely chopped

• Salt and black pepper, to taste

• 1 teaspoon Dijon mustard, optional

• 1 tablespoon Worcestershire sauce

• 1 1/2 cups beef broth

• 1 pound shelf-stable gnocchi

• 1 cup frozen peas and carrots

• 1/4 cup heavy cream

• 1 cup finely grated parmesan, to taste

Instructions

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.

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.

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.

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

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.

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

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

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

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.

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

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.

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

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Tips to Take It From Good to Great

• Let the lamb actually crust. Don’t rush this step. Let it sit undisturbed before breaking it up. That deep browning is where so much flavor comes from.

• Caramelize the tomato paste. When it turns a darker brick red and smells slightly sweet, you’re there. This takes the sauce from flat to layered.

• Taste before finishing. Once the parmesan melts in, taste again. Sometimes it needs a pinch more salt, a crack of black pepper, or a tiny splash of broth or water to loosen things up.

• Optional but excellent: mushrooms. Sauté finely chopped mushrooms with the onion for even more depth and savoriness.

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