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

(8)
  4 reviews
  • 25 min prep time
  • 55 min total time
  • 12 ingredients
  • 4 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

No potatoes to peel! The classic British comfort food is updated with a topping of cheesy, flaky crescents.

Ingredients

1
lb boneless beef sirloin steak, trimmed of fat, cut into 1/2-inch cubes
1
cup chopped onions
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
cup sliced fresh mushrooms (3 oz)
1/2
cup Green Giant™ Steamers™ frozen sweet peas
1
jar (14 oz) tomato pasta sauce
1
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1
tablespoon butter or margarine, melted
1
tablespoon shredded Parmesan cheese

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, 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.
  • 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.

Expert Tips

Shepherd's Pie is an old dish, originally created as a way to use up leftover roast beef.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
8g
39%
Trans Fat
0g
0%
Cholesterol
80mg
27%
Sodium
1350mg
56%
Total Carbohydrate
52g
17%
Dietary Fiber
4g
15%
Sugars
19g
19%
Protein
36g
36%
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved