Crescent-Topped Shepherd's Pie

(8)
4 reviews.
  • 25 min prep time
  • 55 min total time
  • 12 ingredients
  • 4 servings

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™ Crescent Recipe Creations® refrigerated seamless dough sheet
1
tablespoon butter or margarine, melted
1
tablespoon shredded Parmesan cheese

Directions

  1. 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  2. 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. 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. 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. 5 Bake 18 to 23 minutes or until bubbly and crescents are golden brown.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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