Gnocchi-Topped Beef Pie Recipe | Abel & Cole

Gnocchi-Topped Beef Pie

Cooking time
Serves4-6 people
Gnocchi-Topped Beef Pie

Forget mashed potato or pastry on top of your pie, once you've tried golden nuggets of gnocchi you'll never go back. This hearty pie is made with a layer of Italian-inspired beef bolognese sauce topped with fluffy potato gnocchi, mozzarella and Parmesan to create a rich, cheesy crust. It's perfect cold weather family food.

Ingredients

  • 2 onions
  • 2 carrots
  • 4 garlic cloves
  • 2 celery sticks
  • 800g beef mince
  • 1 bouquet garni
  • A glass of red wine
  • 330ml cherry tomato passata
  • 1 beef stock cube
  • 2 x 400g gnocchi
  • 125g mozzarella
  • 50g Parmesan cheese
  • A handful of flat leaf parsley, leaves only

Prep: 15 mins | Cook: 1 hr

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and finely chop the onions, carrots and garlic cloves. Trim dry ends off the celery sticks. Finely chop the celery.
2. Pour 1 tbsp olive oil into a large, ovenproof pan and warm over a medium-high heat. Crumble the beef mince into the pan and add a pinch of salt and pepper. Fry the mince, using a wooden spoon to break up any lumps, for 5-6 mins, till browned all over. Scoop the cooked mince out of the pan and into a bowl.
3. Reduce the heat under the pan to medium-low and add the chopped veg and garlic. Season with another small pinch of salt and pepper, then add the bouquet garni. Cook the veg for 10 mins, stirring occasionally, till softened and glossy. If the veg start to brown too much or dry out, turn the heat down and add a splash of water. Meanwhile, fill and boil your kettle.
4. Turn the heat under the pan up to high and pour in the red wine. Allow the wine to bubble and cook till about half of the liquid has reduced. Pour in the cherry tomato passata and 500ml hot water. Crumble in the stock cube and return the cooked mince to the pan. Stir well. Bring to a simmer and cook gently for 20 mins, till slightly thickened.
5. Take the pan off the heat. Taste the beef and add a pinch more salt and pepper if you think it needs it. Scatter the gnocchi evenly over the top (you can transfer the sauce to an ovenproof casserole dish if your pan is not suitable for oven baking). Tear over the mozzarella. Grate over the Parmesan. Transfer the pan or dish to the oven and bake for 30 mins, till the top is golden and the sauce is bubbling. Serve hot, garnished with torn flat leaf parsley.
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