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Crescent-Topped Shepherd's Pie Recipe

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Crescent-Topped Shepherd's Pie Recipe

Prep Time: 25 Min Start to Finish: 55 Min

Yield: 4 Servings

25 20 45

Ingredients

1 lb boneless beef sirloin steak, trimmed of fat, cut into 1/2-inch cubes
1 cup chopped onion
1 cup ready-to-eat baby-cut carrots, cut into 1/4-inch strips
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
1/2 cup sliced fresh mushrooms (3 oz)
1/2 cup Green Giant® frozen sweet peas
1 jar (14 oz) tomato pasta sauce
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 tablespoon butter or margarine, melted
1 tablespoon shredded Parmesan cheese

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. Yield: 4 servings (1 1/2 cups each).

High Altitude (3500-6500 ft): In step 3, add 1/4 cup water with the pasta sauce. In step 4, do not sprinkle with Parmesan cheese. In step 5, sprinkle with Parmesan cheese the last 5 minutes of bake time.

2010 © and ®/™ of General Mills

1 Serving: Calories 540 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g); Cholesterol 80mg; Sodium 1350mg; Potassium 830mg; Total Carbohydrate 52g (Dietary Fiber 4g)
% Daily Value: Cholesterol 27%; Vitamin A 120% (Beta Carotene 200%); Vitamin C 15%; Iron 30%; Vitamin D 8%

Originally published as Crescent-Topped Shepherd's Pie Provided by Pillsbury® Crescents

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