Crescent-Topped Shepherd's Pie
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 453.59 g boneless beef top sirloin steak, trimmed of fat, cut into 1/2-inch cubes
- 236.59 ml onion, chopped
- 236.59 ml baby carrots, ready-to-eat, cut into 1/4-inch strips
- 2.46 ml salt
- 1.23 ml pepper
- 2.46 ml italian seasoning
- 236.59 ml mushroom, sliced (3 oz)
- 118.29 ml frozen peas (recommend Green Giant )
- 396.89 g jar pasta sauce
- 226.79 g can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
- 14.79 ml butter or 14.79 ml margarine, melted
- 14.79 ml parmesan cheese, shredded
directions
- Heat oven to 375°F Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- 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.
- Stir in Italian seasoning, mushrooms, peas and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spoon into baking dish.
- 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.
- Bake 18 to 23 minutes or until bubbly and crescents are golden brown.
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RECIPE SUBMITTED BY
I’m a flaky, seamless dough sheet that makes delicious recipes even easier. Spending time with creative cooks to help them make something special out of a few simple ingredients is what I love to do. There are so many great recipes to be made, and so little time!
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