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Quick beef pie with gnocchi topping

Name: Quick beef pie with gnocchi topping
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 2 small onions, finely chopped; 3 garlic cloves, crushed; 500g beef mince; 4 celery stalks, cut into 1cm cubes; 2 small carrots, cut into 1cm cubes; 2 tablespoons tomato paste; 1/2 cup (125ml) dry red wine or water; 700ml bottle tomato passata with basil (see note); 350g potato gnocchi; 1 tablespoon fresh thyme leaves; 1/2 cup (40g) coarsely grated parmesan

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15m

55m

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Try these clever individual beef pies topped with a layer of soft potato dumplings.

2 tablespoons olive oil
2 small onions, finely chopped
3 garlic cloves, crushed
500g beef mince
4 celery stalks, cut into 1cm cubes
2 small carrots, cut into 1cm cubes
2 tablespoons tomato paste
1/2 cup (125ml) dry red wine or water
700ml bottle tomato passata with basil (see note)
350g potato gnocchi
1 tablespoon fresh thyme leaves
1/2 cup (40g) coarsely grated parmesan

Method

1.

Heat oil in a large heavy-based pan over medium-low heat. Add onion and garlic and cook for 5 minutes or until soft. Add beef, celery and carrot, increase heat to high and cook, stirring, for 10 minutes or until beef browns. Stir in tomato paste and cook for 1 minute. Add wine, bring to the boil, then reduce heat to medium and simmer for 3-5 minutes until liquid has almost evaporated. Add passata and 1/2 cup (125ml) hot water. Simmer over medium-low heat for 15-20 minutes until the sauce has thickened. Season to taste.
2.

Meanwhile, preheat oven to 200°C. Cook gnocchi according to packet instructions. Drain. Divide sauce among six 1 3/4-cup (435ml) capacity oval pie dishes. Top with gnocchi (in a single layer), scatter with thyme and parmesan, then bake for 12-15 minutes until golden.

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