Shepherd'S Pie With Gnocchi Topping

• 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

1. 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.
2. Add celery, onion, carrot and garlic. Cook, stirring, for 3-4 mins, until vegetables soften.
3. 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.
4. Meanwhile, preheat the oven to 400u0b0F. Cook gnocchi according to package directions. Drain well.
5. Divide lamb mixture among four 1 1/2-cup baking dishes. Top with gnocchi and sprinkle with Parmesan cheese.
6. Bake for 15-20 mins, until golden.

oil, lean ground lamb, celery stalks, onion, carrot, garlic, tomato, rosemary, tomato puree, red wine, parsley, potato gnocchi, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/23192 (may not work)