We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Crescent Topped Shepherd’s Pie

(0)
  0 reviews
  • 25 min prep time
  • 45 min total time
  • 12 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Enjoy this hearty pie made using steak, Green Giant® sweet peas and veggies topped with Pillsbury® Crescent Recipe Creations® dough sheet – a hearty dinner.

Ingredients

1
lb boneless beef sirloin steak, trimmed of fat, cut into 1/2-inch cubes
1
large onion, chopped (1 cup)
1
cup ready-to-eat baby-cut carrots, cut into 1/4-inch strips
1/2
teaspoon salt
1/4
teaspoon pepper
1
jar (14 oz) tomato pasta sauce
1
cup sliced fresh mushrooms (3 oz)
1/2
cup Green Giant™ frozen sweet peas
1 1/2
teaspoons Italian seasoning
1
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
2
oz provolone cheese, shredded (1/2 cup)
1
egg white, slightly beaten

Steps

  • 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, onion and carrots; sprinkle with salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
  • 3 Stir in pasta sauce, mushrooms, peas and 1/2 teaspoon of the Italian seasoning. Heat to boiling; reduce heat to medium. Cook 5 minutes, stirring occasionally. Spoon into baking dish.
  • 4 Unroll dough; sprinkle with remaining 1 teaspoon Italian seasoning and the cheese. Roll up starting with long side; cut into 12 portions. Place rolls, cut sides down, over pasta mixture; brush tops evenly with egg white.
  • 5 Bake 18 to 20 minutes or until bubbly and crescents are golden brown.
  • 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, onion and carrots; sprinkle with salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
  • 3 Stir in pasta sauce, mushrooms, peas and 1/2 teaspoon of the Italian seasoning. Heat to boiling; reduce heat to medium. Cook 5 minutes, stirring occasionally. Spoon into baking dish.
  • 4 Unroll dough; sprinkle with remaining 1 teaspoon Italian seasoning and the cheese. Roll up starting with long side; cut into 12 portions. Place rolls, cut sides down, over pasta mixture; brush tops evenly with egg white.
  • 5 Bake 18 to 20 minutes or until bubbly and crescents are golden brown.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
% Daily Value
Total Fat
12g
0%
Saturated Fat
5g
0%
Sodium
860mg
0%
Total Carbohydrate
29g
0%
Dietary Fiber
3g
0%
Protein
23g
23%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Vegetable; 2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved