Wash the herbs
Rinse the Fresh Thyme and Fresh Rosemary under cool water, then pat them very dry with a clean towel. Dry herbs chop more cleanly and won’t splatter when they hit the hot pot.
Chop the vegetables
Peel and finely dice the Yellow Onion. Peel and mince the Garlic. Strip the thyme and rosemary leaves from their stems, then finely chop them so they melt neatly into the sauce instead of leaving big woody pieces.
Heat the pot
Set a large pot or deep skillet over medium heat and add the Olive Oil. Let the oil warm for about 30 seconds to 1 minute, just until it looks loose and shimmery.
Soften onion
Add the diced onion to the hot oil and cook, stirring occasionally, until softened and lightly golden around the edges, about 5 minutes. You want it sweet and tender, not deeply browned.
Brown the lamb
Add the Ground Lamb to the pot. Break it up with a spoon into small crumbles and cook until browned and no longer pink, about 5 to 6 minutes. If there is a lot of rendered fat in the pot, carefully spoon off the excess so the final sauce stays rich but not greasy.
Cook the tomato base
Stir in the Tomato Paste and the Red Pepper Flakes, if using. Cook for 1 to 2 minutes, stirring often, until the tomato paste darkens slightly and smells sweeter and richer. Add the minced garlic, chopped thyme, and chopped rosemary, and stir constantly for about 30 seconds until fragrant.
Deglaze and season
Pour in the Dry Red Wine, if using, and scrape the bottom of the pot well to lift any browned bits. Let it simmer until mostly reduced, about 2 minutes. Stir in the Worcestershire Sauce, the Dijon Mustard if using, Beef Broth, Salt, and Black Pepper. Bring everything to a gentle simmer.
Simmer with gnocchi
Add the Gnocchi and Frozen Peas and Carrots, then stir well so the gnocchi is submerged in the broth. Cover the pot partially and keep it at a gentle simmer for 4 to 6 minutes, stirring once or twice, until the gnocchi is tender and the sauce has thickened slightly.
Finish the sauce
Reduce the heat to low. Stir in the Heavy Cream and Parmesan until the cheese melts and the sauce turns creamy and silky, about 1 minute. Taste and adjust with a little more salt and black pepper if needed.
Serve and garnish
Spoon the shepherd’s pie gnocchi into bowls and serve hot. Garnish with a little extra chopped thyme and more Parmesan, if you like.
