Stouffer’s Mac and Cheese Shepard’s Pie
{{#rendered}} {{/rendered}}(Stouffers)
Stouffer's Macaroni and Cheese makes this shepherd's pie a decadant new fall classic.
Cook Time:1 hours
Prep Time:20 min
{{#rendered}} {{/rendered}}Total Time:1 hours20 min
Servings: 8
Ingredients:
1 tablespoon vegetable oil
{{#rendered}} {{/rendered}}2 pounds boneless beef brisket or chuck steak, cubed
2 garlic cloves, chopped
1 cup chopped onion
{{#rendered}} {{/rendered}}2 bay leaves
Salt and pepper, to taste
2 tablespoons flour
{{#rendered}} {{/rendered}}2 cups canned beef broth, low sodium
8-ounce can chopped tomatoes
Celery, carrot, 1/2 onion, tied together with string
{{#rendered}} {{/rendered}}2 cups frozen sweet peas, thawed
2 cups frozen diced carrots, thawed
1 cup pearl onions, blanched
{{#rendered}} {{/rendered}}3 tablespoons chopped parsley
1 package STOUFFER'S Macaroni & Cheese, cooked according to package instructions
Preparation:
In a 2-quart saucepan over medium heat, add the oil then braise the beef with the garlic, onion, and bay leaves
{{#rendered}} {{/rendered}}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.
{{#rendered}} {{/rendered}}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.
{{#rendered}} {{/rendered}}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.