Quick Beef Pie with Gnocchi Topping

Ingredients (serves 6)

• 2 tbs 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 tbs tomato paste
• 1/2 cup (125ml) dry red wine or water
• 700ml bottle tomato passata with basil (see note)
• 350g potato gnocchi
• 1 tbs 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.