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Recipe

Shepherd's pie with gnocchi topping

Jun 29, 2012 2:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Shepherd's pie with gnocchi topping
  • 2 tablespoon oil
  • 500 gram lean lamb mince
  • 4 celery stalks, diced
  • 1 onion, finely chopped
  • 1 carrot, chopped
  • 3 garlic cloves, crushed
  • 2 tablespoon tomato paste
  • 1 teaspoon dried rosemary leaves
  • 700 millilitre bottle tomato passata
  • 1/4 cup dry red wine
  • 1/4 cup finely chopped parsley
  • 375 gram packet potato gnocchi
  • 1/2 cup coarsely grated parmesan

Method

Shepherd's pie with gnocchi topping
  • 1
    Heat the oil in a large, deep, frying pan on high. Brown mince for 3-4 minutes, breaking up lumps with a spoon as it cooks.
  • 2
    Add celery, onion, carrot and garlic. Cook, stirring, for 3-4 minutes, until vegetables soften.
  • 3
    Mix in tomato paste and rosemary. Cook for 1 minute. Stir in passata and wine. Bring to the boil. Reduce heat to low and simmer, uncovered, for 5- 10 minutes, until thickened. Stir parsley through.
  • 4
    Meanwhile, preheat oven to hot, 200°C.
  • 5
    Cook gnocchi following packet instructions. Drain well.
  • 6
    Divide lamb mixture between four 1 1/2-cup pie dishes. Top with gnocchi and sprinkle with parmesan. Bake for 15-20 minutes, until golden.

Notes

For a traditional shepherd's pie, use leftover mashed potato, sprinkled with parmesan, and bake. For a complete meal, serve with vegetables or salad.

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