So I started a debate on a food related site regarding the difference between Cottage and Shepherd’s pie. When the dust settled, many agreed that to be a true Shepherd’s Pie, it requires lamb vs beef. I just call this recipe delicious, stick your face in the plate and lick it clean, cheesy overload, goodness.
I had no leftovers…it’s just the three of us.
1 lb lean ground beef
3 cloves garlic
1/4 chopped yellow onion
2 Tablespoons flour
2 Tablespoons ketchup/catsup
2 Tablespoons Worcestershire sauce (or more to taste)
1 small jar beef gravy
2 cups frozen mixed veggies (peas, carrots, corn, green beans)
4-6 servings if using instant or 2-3 cups if using homemade mashed potatoes
1/2 cup sour cream
2 Tablespoons melted butter
1 cup shredded cheddar cheese or Colby jack
Salt and pepper to taste.
Winter has unofficially arrived! Ugh! This calls for some good ole comforting soup. I wanted to make something different and try out gnocchi at the same time. I mean, can you go wrong by adding pillowy potato noodles to ANYTHING? I googled “gnocchi soup” and got quite a few responses. Below is my recipe that combines about 3 of the recipes into one. See how the spinach is hugging the gnocchi tight? Oh, to be in that bowl! Mange!
Gnocchi and Sausage Soup
1 pound of hot spiced Italian sausage (better for flavor or can add red pepper flakes to mild Italian sausage when cooking it)
1 32 oz container of good quality chicken stock
1 bunch of kale, roughly chopped with stems removed (if desired) OR 6 oz bag of spinach
1 pound box of DeLallo brand potato gnocchi (comes vacuum sealed and takes minutes to cook)
1/4 cup of heavy cream
salt and pepper to taste
grated or shredded Parmesan cheese to top it off
Brown the Italian sausage in a large stockpot, taking care to break up the sausage with a spoon. Drain the excess grease when fully cooked.
Add in the chicken stock and bring to a simmer over medium-high heat. Reduce heat to medium-low and add in kale or spinach along with the desired amount of gnocchi. Stir to combine. Continue cooking for approximately 5 minutes or until all of the gnocchi float to the top and are tender.
Stir in the heavy cream. You may need more than 1/4 cup, it’s totally up to you. Season to taste. You can serve with either grated or shredded Parmesan cheese if desired.