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Crescent-Topped Shepherd's Pie

Crescent-Topped Shepherd's Pie
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No potatoes to peel! The classic British comfort food is updated with a topping of cheesy, flaky crescents.

Prep Time:
25 Min
Total Time:
55 Min
Makes:
4 servings (1 1/2 cups each)
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INGREDIENTS
1lb boneless beef sirloin steak, trimmed of fat, cut into 1/2-inch cubes
1cup chopped onions
1cup ready-to-eat baby-cut carrots, cut into 1/4-inch strips
1/2teaspoon salt
1/4teaspoon pepper
1/2teaspoon Italian seasoning
1cup sliced fresh mushrooms (3 oz)
1/2cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1jar (14 oz) tomato pasta sauce
1can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1tablespoon butter or margarine, melted
1tablespoon shredded Parmesan cheese
DIRECTIONS
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.
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.
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.

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