Gnocchi Topped Chunky Shepherd's Pie

Serves
6

Preparation
30 Minutes

Cooking Time
2 Hours

Ingredients
– 1.2kg boneless lamb leg, trimmed of fat, cut into 1.5cm cubes
– 1/2 cup seasoned flour
– 1/4 cup oil
– 2 large brown onions, roughly chopped
– 3 cloves garlic, crushed
– 3 med carrots, cut into 5cm slices
– 4 stalks celery, cut into 1cm slices
– 4 large carrots, peeled, coarsely chopped
– 2 cups salt reduced beef stock
– 140g tomato paste
– 2 bay leaves
– 1 heaped tablespoon chopped fresh rosemary
– 1/3 cup baby peas
– 1 x 500g Grand Italian Potato Gnocchi
– 30g butter, softened
– 1 cup grated tasty cheese
– Steamed greens or green salad, for serving

Method
1. Toss the meat in the seasoned flour to coat then shake off the excess. Heat a little oil in a large frypan and fry the lamb in batches over a med-high heat until well browned. Remove from the frypan and place into a large saucepan.
2. Add any remaining oil to the pan and sauté the onion and garlic over a medium heat for 3 minutes, add the carrot and celery and cook a further 3 minutes then add to the lamb with the stock, tomato paste and herbs.
3. Bring to the boil then cover and simmer for 1 1/4 hours or until tender, stirring occasionally to ensure the lamb is not catching on the base of the saucepan. Stir through the peas then transfer the lamb mixture to a 30 x 20cm 3 litre baking dish.
4. Boil the gnocchi according to the directions on the pack, drain well 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.
5. Bake at 180°C FF for 25 - 30 minutes or until gnocchi is golden. Serve immediately with steamed greens or green salad.