Gnocchi-Topped Chunky Shepherd’s Pie

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.