· recipe ·
Shepherd's Pie with a Crispy Gnocchi Topping
Lamb, thyme, and Worcestershire give the filling a savory depth. A layer of gnocchi replaces the usual mashed-potato topping, leaving more ridges exposed to brown in the oven.
Time and servings
- Prep
- 40 min
- Cook
- 115 min
- Total
- 155 min
- Servings
- 4
Nutrition per serving
- Calories
- about 1000
- Protein
- 46 g
- Fat
- 57 g
- Carbs
- 75 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Make the lamb filling
Heat the oven to 425°F220°C. Dice the onion and carrots and strip the thyme leaves from their stems. Brown the lamb over medium-high heat, then add the onion and carrots and cook until softened. Stir in the tomato paste, Worcestershire sauce, thyme, and black pepper.
Simmer the gravy
Pour in the beef broth and simmer until the lamb gravy thickens but remains moist, the carrots are tender, and the filling reaches 160°F71°C. Stir in the frozen peas and transfer the filling to a baking dish if the skillet is not ovenproof.
Heat the cooking water
While the lamb gravy finishes reducing, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let excess water drain away.
Build the gnocchi topping
Melt the butter and toss it with the poached gnocchi. Arrange the gnocchi in a single layer over the lamb filling and finely grate the Parmesan over the top.
Bake until crisp
Bake until the filling bubbles and the exposed gnocchi ridges are golden and crisp. Rest for 10 minutes before serving so the filling settles beneath the topping.
