Gnocchi-Topped Chunky Shepherd’s Pie

Gnocchi-Topped Chunky Shepherd’s Pie By: WellBeing Team Grand Italian has actually been making pasta for Australians for more than 30 years and is happy and enthusiastic about credibility and custom. Grand Italian’s scrumptious gnocchi is thoroughly crafted by following the most conventional dishes, for gnocchi that tastes much like homemade. Active ingredients 1.2 kg boneless lamb leg, cut & cut into 1.5 cm cubes 1/2 cup skilled flour 1/4 cup oil 2 big brown onions, approximately sliced 3 cloves garlic, crushed 3 medium carrots, cut into 5cm pieces 4 celery stalks, cut into 1cm pieces 4 big carrots, peeled and coarsely sliced 2 cups salt-reduced beef stock 140g tomato paste 2 bay leaves 1 loaded tablespoon fresh rosemary, sliced 1/3 cup child peas 500g Grand Italian Potato Gnocchi 30g butter, softened 1 cup delicious cheese, grated Steamed greens or green salad, for serving Method Coat boneless lamb leg in the skilled flour then get rid of the excess. Heat a drizzle of oil in a big fry pan. Fry the lamb in batches over a medium-high heat till well browned. Eliminate from the fry pan and location into a big pan. Include any staying oil to the pan and sauté the onion and garlic over a medium heat for 3 minutes. Include the carrot and celery and prepare an additional 3 minutes. Include carrot and celery to the lamb with the stock, tomato paste and herbs. Give the boil then cover and simmer for 1 1/4 hours or up until tender, stirring periodically. Stir through the peas then move the lamb mix to a 30cm x 20cm 3L baking meal. Boil the gnocchi according to the instructions on the pack. Drain pipes, then toss in a bowl with the softened butter up until well covered. Put together the gnocchi over the top of the hot lamb then spray over the cheese. Bake at 180 ° C for 25-30 minutes or up until gnocchi is golden. Serve instantly with steamed greens or green salad. SubscribeSubscribe to a newsletter to get most current post and updates WellBeing Team