Crescent-Topped Shepherd's Pie

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READY IN: 55mins
SERVES: 4
UNITS: US

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
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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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