"No potatoes to peel! The classic British comfort food is updated with a topping of cheesy, flaky crescents." — Pillsbury
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boneless beef sirloin steak, trimmed of fat, cut into 1/2-inch cubes
ready-to-eat baby-cut carrots, cut into 1/4-inch strips
sliced fresh mushrooms
Green Giant® frozen sweet peas
1 (14 ounce) jar
tomato pasta sauce
1 (8 ounce) can
Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
butter or margarine, melted
shredded Parmesan cheese
This recipe came out pretty well. It's not anything like traditional shepherd's pie, but it's pretty delicious in its own right. Next time, I'll probably add more mushrooms and maybe more vegetables, but that's just my own preference.
NOT Shepherd's Pie at all, more of an Italian Stew with rolls on top. Not bad but sort of strange.
* Percent Daily Values are based on a 2,000 calorie diet.
Crescent-Topped Shepherd's Pie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 337
** Calories from Fat: 147
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