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.