Gnocchi-Topped Chunky Shepherd’s Pie
Gnocchi-Topped Chunky Shepherd’s Pie
Grand Italian has been making pasta for Australians for more than 30 years and is proud and passionate about authenticity and tradition. Grand Italian’s delicious gnocchi is carefully crafted by following the most traditional recipes, for gnocchi that tastes just like homemade.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1.2kg boneless lamb leg, trimmed & cut into 1.5cm cubes
- ½ cup seasoned flour
- ¼ cup oil
- 2 large brown onions, roughly chopped
- 3 cloves garlic, crushed
- 3 medium carrots, cut into 5cm slices
- 4 celery stalks, cut into 1cm slices
- 4 large carrots, peeled and coarsely chopped
- 2 cups salt-reduced beef stock
- 140g tomato paste
- 2 bay leaves
- 1 heaped tbsp fresh rosemary, chopped
- 1/3 cup baby peas
- 500g Grand Italian Potato Gnocchi
- 30g butter, softened
- 1 cup tasty cheese, grated
- Steamed greens or green salad, for serving
Method
- Coat boneless lamb leg in the seasoned flour then shake off the excess. Heat a drizzle of oil in a large frying pan. Fry the lamb in batches over a medium-high heat until well browned. Remove from the frying pan and place into a large saucepan.
- Add any remaining oil to the pan and sauté the onion and garlic over a medium heat for 3 mins. Add the carrot and celery and cook a further 3 mins. Add carrot and celery to the lamb with the stock, tomato paste and herbs.
- Bring to the boil then cover and simmer for 1¼ hours or until tender, stirring occasionally. Stir through the peas then transfer the lamb mixture to a 30cm x 20cm 3L baking dish.
- Boil the gnocchi according to the directions on the pack. Drain, then toss in a bowl with the softened butter until well coated. Assemble the gnocchi over the top of the hot lamb then sprinkle over the cheese.
- Bake at 180°C for 25-30 mins or until gnocchi is golden. Serve immediately with steamed greens or green salad.
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