Gnocchi-Topped Chunky Shepherd’s Pie
Recipe / Grand Italian
Serves: 6
1.2kg boneless lamb leg, trimmed & cut into 1.5cm cubes ½ cup seasoned fl our 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 heaped1⁄3 cup baby peas 500g Grand Italian Potato Gnocchi 30g butter, softened 1 cup tasty cheese, grated Steamed greens or green salad, for serving
