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Gnocchi Shepherd's Pie

 Tuck into this hearty winter classic, perfect for those chilly nights.


  • 3 tbs olive oil

  • 2 red onions, finely diced

  • 4 garlic cloves, crushed

  • 2 carrots, finely chopped

  • 600 g lean beef mince

  • 2 tbs Worcestershire sauce

  • ½ cup red wine

  • 2 tins diced tomatoes

  • 2 tbs tomato paste

  • 500 g gnocchi

  • ¼ cup grated cheese such as Parmesan

  • parsley, roughly chopped


  • 1.

    Heat the olive oil in an ovenproof casserole dish over medium-high heat. Add the red onion, garlic, and carrot, sauté for 2-3 minutes. Add the beef mince and cook for 3-5 minutes until broken up and browned all over. Increase the heat and add the Worcestershire and the red wine. Cook for 1 minute to burn off the alcohol, before adding the diced tomatoes and tomato paste. Bring to a gentle simmer. Meanwhile you can boil your gnocchi.

  • 2.

    Bring a large pot of salted water to boil. Add the gnocchi and boil for 5 minutes, or until the gnocchi rises to the surface. Remove from heat and strain.

  • 3.

    Layer the gnocchi over the top of the beef mince, top with the grated cheese, and season with salt and pepper. Place the dish into the oven on the top shelf for 15 minutes or until the gnocchi has turned golden brown.

  • 4.

    Remove from the oven and allow to cool. Plonk the pie in the middle of the table and serve. Garnish with some fresh parsley.


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