Gnocchi-Topped Chunky Shepherd’s Pie - WellBeing Magazine

Ingredients

• 1.2kg boneless lamb leg, trimmed & cut into 1.5cm cubes
• ½ cup seasoned flour
• 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 heaped tbsp fresh rosemary, chopped
• 1/3 cup baby peas
• 500g Grand Italian Potato Gnocchi
• 30g butter, softened
• 1 cup tasty cheese, grated
• Steamed greens or green salad, for serving