Gnocchi Shepherd’s Pie

Some nights call for the kind of dinner that feels like a hug in a bowl — cozy, hearty, and guaranteed to make everyone at the table happy. This Gnocchi Shepherd’s Pie is exactly that kind of meal. It takes everything we love about a classic shepherd’s pie and gives it a fun little twist by swapping the traditional mashed potato topping for pillowy gnocchi.

The first time this hit the table it was a huge hit. The rich, savory filling with tender carrots, herbs, and peas gets topped with gnocchi that bake up soft with just a little golden edge from the melted cheese. It’s comforting, a little different, and honestly the kind of dinner that disappears fast.

Ground beef works beautifully here, but ground pork is just as delicious if that’s what you have on hand. Either way you end up with a rich, flavorful base that pairs perfectly with the gnocchi topping.

And if you’re using our chef-prepared gnocchi, this recipe becomes even better. They’re soft, pillowy, and hold up beautifully in the oven, making them the perfect topping for this cozy dish.

Another reason to love this recipe? It’s a one-pan dinner. Everything comes together in one skillet before going straight into the oven, which means less dishes and more time enjoying dinner.

Serve it just as it is, or add a simple fresh salad on the side and you’ve got a cozy, satisfying meal that’s sure to be a hit at the table. This is definitely one of those dinners that will quickly earn a regular spot in the rotation.

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

• 1 lb Central Park Farms ground beef or pork

• 2 tbsp oil

• 1 small onion, diced

• 1 cup carrots, diced

• 2 cloves garlic, minced

• 1 tsp fresh rosemary, chopped

• 1 tsp fresh thyme

• 2 tbsp tomato paste

• 1½ tbsp flour

• 2 cups beef stock

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 cup frozen peas

• 1 package gnocchi (about 500 g / 1 lb)

• 1 cup shredded old cheddar cheese 

• Salt and pepper to taste

• Shaved Parmesan, for topping (optional but recommended)

Instructions:

1. Heat 1 tbsp oil in a large oven proof skillet over medium heat. Add the ground beef or pork and cook until browned. Remove from the pan and set aside.

2. Add a little more oil if needed, then sauté the onion and carrots for about 5 minutes until softened.

3. Stir in the garlic, rosemary, and thyme and cook for about 1 minute until fragrant.

4. Add the tomato paste and flour and cook for 1 minute, stirring well.

5. Pour in the beef stock, Dijon mustard, and Worcestershire sauce. Stir well and cook for 5–6 minutes until slightly thickened.

6. Stir in the peas and return the cooked meat to the pan. Mix well.

7. Once the filling is ready, leave everything in your oven-proof skillet. Spread the gnocchi evenly over the top and sprinkle with the shredded cheese.

8. Transfer the skillet directly to the oven and bake at 350°F for 18–20 minutes, until hot and lightly golden, feel free to give it a quick broil to get that extra bubbly cheese! Top with a little shaved Parmesan before serving.
   

Chef Tips! 

• Meat: Works with either beef or pork.

• Beer option: Replace some of the beef stock with stout beer for a deeper flavour.

• Gnocchi: Our frozen gnocchi can be gently thawed and used directly (no need to boil). If using shelf-stable potato gnocchi, give them a quick 2-minute boil before adding to the dish.