Think Beef Stew meets Shepherd's Pie!
1-1/2 Lb. lean ground beef
32 oz. (2 Lb.) bag frozen Potato & Cheddar Pierogies, divided
1/2 cup fresh yellow onion, chopped
1/4 tsp. garlic powder
1 cup fresh carrots, diced
2 (12 oz. each) jars Beef Gravy, divided
1 cup shredded cheddar cheese
Dried Parsley, to taste
Preheat oven to 350 degrees F.
In a large pan, cook ground beef, onion, and garlic powder, until meat is no longer pink and onions are tender. Drain grease and set meat aside.
In a steamer or pot with water, cook carrots until tender, about 10 minutes. Drain and set aside.
Coat the bottom of a 9 x 13-inch baking pan with nonstick cooking spray. Pour 1/4 cup of gravy, to coat the bottom of the pan. Layer bottom of pan with 1/2 of the pierogies (about 12 of them). Top pierogies with meat and carrots. Evenly pour 1 cup gravy over the carrots. Sprinkle cheese on top. Layer with the remaining pierogies. Pour another 1 cup of gravy over perogies. Sprinkle with parsley.
Cover with foil and bake for 40 minutes. Uncover and cook an additional 10 minutes, or until perogies are soft and warm in center and gravy is bubbly.
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