Shepherd'S Pie With Gnocchi Topping - cooking recipe

Ingredients

2 tbsp oil
1 lb lean ground lamb
4 None celery stalks, diced
1 None onion, finely chopped
1 None carrot, chopped
3 cloves garlic, crushed
2 tbsp tomato paste
1 tsp dried rosemary leaves
3 cups tomato puree
1/4 cup dry red wine
1/4 cup chopped parsley
1 pkg (12 oz) potato gnocchi
1/3 cup grated Parmesan cheese

Preparation

Heat the oil in a large, deep skillet on high heat. Brown ground lamb for 3-4 mins, breaking up lumps with a spoon as it cooks.
Add celery, onion, carrot and garlic. Cook, stirring, for 3-4 mins, until vegetables soften.
Mix in tomato paste and rosemary. Cook for 1 min. Stir in tomato puree and wine. Bring to a boil. Reduce heat to low and simmer, uncovered, for 5-10 mins, until thickened. Stir in parsley.
Meanwhile, preheat the oven to 400\u00b0F. Cook gnocchi according to package directions. Drain well.
Divide lamb mixture among four 1 1/2-cup baking dishes. Top with gnocchi and sprinkle with Parmesan cheese.
Bake for 15-20 mins, until golden.