Crescent-Topped Shepherd's Pie

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READY IN: 55mins

Ingredients Nutrition

  • 1 lb boneless beef top sirloin steak, trimmed of fat, cut into 1/2-inch cubes
  • 1 cup onion, chopped
  • 1 cup baby carrots, ready-to-eat, cut into 1/4-inch strips
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 12 teaspoon italian seasoning
  • 1 cup mushroom, sliced (3 oz)
  • 12 cup frozen peas (recommend Green Giant )
  • 1 (14 ounce) jar pasta sauce
  • 1 (8 ounce) can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
  • 1 tablespoon butter or 1 tablespoon margarine, melted
  • 1 tablespoon parmesan cheese, shredded


  1. Heat oven to 375°F Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  2. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onions and carrots to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
  3. Stir in Italian seasoning, mushrooms, peas and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spoon into baking dish.
  4. Open can of dough; do not unroll. With serrated knife, cut dough into 1-inch slices. Arrange slices cut side down around edges of casserole. Brush with melted butter; sprinkle with Parmesan cheese.
  5. Bake 18 to 23 minutes or until bubbly and crescents are golden brown.

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