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


Step 1

In a 2-quart saucepan over medium heat, add the oil then braise the beef with the garlic, onion, and bay leaves

Step 2

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.

Step 3

Pour in the beef broth and cook for 2 minutes until the mixture begins to thicken.

Step 4

Add the canned tomatoes and the whole vegetables tied together. Simmer for 5 minutes to infuse the flavors, then remove the vegetable bundle.

Step 5

Add the peas, carrots, pearl onions, and parsley. Taste and adjust seasoning as needed.

Step 6

Transfer the meat mixture to a 9 by 13-inch casserole dish.

Step 7

Spread the macaroni and cheese evenly on top of the meat mixture in the casserole dish. Dot with butter if desired.

Step 8

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.