Crescent-Topped Shepherd's Pie

Crescent-Topped Shepherd's Pie

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"No potatoes to peel! The classic British comfort food is updated with a topping of cheesy, flaky crescents."
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55 m servings 337 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 829 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees 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.


  • 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.



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 vegeta...

NOT Shepherd's Pie at all, more of an Italian Stew with rolls on top. Not bad but sort of strange.