Cottage Pie with Gnocchi. A comforting cottage pie twist featuring tender beef filling, soft gnocchi topping, and melted cheese for a hearty, family-friendly dinner.
A fun twist on a classic. This cottage pie replaces the original mashed potato topping with a topping made of potato gnocchi. A sure-fire strike with the entire family!
Servings: 5
Equipment: 5L slow cooker
Ingredients
- Lean beef mince → 1 kg
- Carrots grated → 2
- Celery, sliced → 2 stalks
- Onion, diced → 1
- Diced tomatoes → 400 gram can
- Tomato paste → 2 tbsp
- Worcestershire sauce → 2 tbsp
- Beef stock powder → 1 tbsp
- Black pepper → 1/2 tsp
- Potato gnocchi → 2 (500g trays)
- Grated tasty cheese → 2 cups
Cottage Pie with Gnocchi: Instructions
- Add to the slow cooker, everything except the gnocchi and the cheese.
- Cook on low for 5 hrs.
- Any extra fat/liquid that could be on top of the meat sauce should be removed (I use a spoon to take it off). Quality mince starting with will not allow much unnecessary fat at this point.
- Boil gnocchi in boiling water according to the packets (typically 2 mins).
- Gently add strain on top of cottage pie in slow cooker and top with cheese. Cook over low 15-20mins to melt cheese.
- Accompanied by your preferred side vegetables which are cooked in the steamer.
- One could also replace beef mince with lamb mince to make a shepherd’s pie instead.