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Crescent-Topped Shepherd's Pie

By: Pillsbury

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

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Prep Time:
25 Min

Ready In:
55 Min

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

1 pound 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
1/2 cup Green Giant® frozen sweet peas
1 (14 ounce) jar tomato pasta sauce
1 (8 ounce) can Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 tablespoon butter or margarine, melted
1 tablespoon shredded Parmesan cheese

Directions

Heat oven to 375 degrees F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
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.
Stir in Italian seasoning, mushrooms, peas and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spoon into baking dish.
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.
Bake 18 to 23 minutes or until bubbly and crescents are golden brown.

Footnotes

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.