Stouffer's Macaroni and Cheese makes this shepherd's pie a decadant new fall classic.
- 1 tablespoon vegetable oil
- 2 pounds boneless beef brisket or chuck steak, cubed
- 2 garlic cloves, chopped
- 1 cup chopped onion
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons flour
- 2 cups canned beef broth, low sodium
- 8-ounce can chopped tomatoes
- Celery, carrot, 1/2 onion, tied together with string
- 2 cups frozen sweet peas, thawed
- 2 cups frozen diced carrots, thawed
- 1 cup pearl onions, blanched
- 3 tablespoons chopped parsley
- 1 package STOUFFER'S Macaroni & Cheese, cooked according to package instructions
- In a 2-quart saucepan over medium heat, add the oil then braise the beef with the garlic, onion, and bay leaves
- Season with salt and pepper. When the meat is browned and the onion is tender, dust with flour. Cook for 3 to 4 minutes, stirring often.
- Pour in the beef broth and cook for 2 minutes until the mixture begins to thicken.
- Add the canned tomatoes and the whole vegetables tied together. Simmer for 5 minutes to infuse the flavors, then remove the vegetable bundle.
- Add the peas, carrots, pearl onions, and parsley. Taste and adjust seasoning as needed.
- Transfer the meat mixture to a 9 by 13-inch casserole dish.
- Spread the macaroni and cheese evenly on top of the meat mixture in the casserole dish. Dot with butter if desired.
- Bake in a preheated 350°F oven until the mac and cheese is golden, about 25-30 minutes.Let casserole cool for 5 minutes before serving.