Crescent-Topped Shepherd's Pie |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 lb boneless beef top sirloin steak, trimmed of fat, cut into 1/2-inch cubes |
1 cup onion, chopped |
1 cup baby carrots, ready-to-eat, cut into 1/4-inch strips |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon italian seasoning |
1 cup mushroom, sliced (3 oz) |
1/2 cup frozen peas (recommend green giant ) |
1 (14 ounce) jar pasta sauce |
1 (8 ounce) can pillsbury crescent recipe creations refrigerated flaky dough sheet |
1 tablespoon butter or 1 tablespoon margarine, melted |
1 tablespoon parmesan cheese, shredded |
Directions:
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, 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.
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