Instructions

1. Place beef in a large zip-top plastic bag; add flour, salt, and pepper. Seal bag, and shake to coat beef.
2. Brown beef, in 3 batches, using 2 Tbsp hot oil per batch in a large Dutch oven over medium heat 5 to 6 minutes. Remove from pot, and set aside.
3. Add broth, scraping pot to loosen browned bits. Stir in onion, mushrooms, carrots, peas, garlic, and thyme. Cook, stirring, 5 minutes.
4. Return beef and any accumulated juices to pot along with Worcestershire sauce. Bring to a boil, cover, reduce heat, and simmer 2 hours or until beef is tender.
5. Whisk together cornstarch and cold water in a small bowl. Add to beef mixture, and cook, uncovered, 2 minutes or until thickened; spoon into a 3-quart baking dish. Place on a baking sheet.
6. Preheat oven to 400°F. Spoon Green Onion Mashed Potato Topping recipe over beef mixture. Bake 30 minutes or until potatoes are browned and filling is hot.
7. For Mashed Potato Topping: Heat potatoes according to package directions; spoon into a large bowl. Add butter; let stand until melted. Stir in cheese, onions, and milk; mash with a potato masher to desired consistency.