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Crescent Topped Shepherd’s Pie

Crescent Topped Shepherd’s Pie
  • Prep 25 min
  • Total 45 min
  • Ingredients 12
  • Servings 6
Enjoy this hearty pie made using steak, sweet peas and veggies topped with Pillsbury™ Crescent Dough Sheet – a hearty dinner.
Updated June 28, 2021

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 frozen sweet peas
  • 1 1/2 teaspoons Italian seasoning
  • 1 can (8 oz) refrigerated Pillsbury™ Original 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Total Fat
12g
0%
Saturated Fat
5g
0%
Sodium
860mg
0%
Total Carbohydrate
29g
0%
Dietary Fiber
3g
0%
Protein
23g
% 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.
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