Crescent-Topped Shepherd's Pie
No potatoes to peel! This classic British comfort food is updated with a topping of cheesy, flaky crescents.
4 servings (1 1/2 cups each)
1 pound boneless beef sirloin steak, trimmed of fat, cut into
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 (3 ounce)
1/2 cup frozen sweet peas
1 (14 ounce) jar tomato pasta sauce
1 (8 ounce) can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 tablespoon butter or margarine, melted
1 tablespoon shredded Parmesan cheese
Preheat oven to 375°F (191°C). Spray a 11 x 7-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 for 18 to 23 minutes or until bubbly and crescents are golden brown.
Preparation Time: 25 minutes
Total Time: 55 minutes
Shepherd's Pie is an old dish, originally created as a way to use up leftover roast beef.
Amount per serving: Calories 540 (Calories from Fat 180), Total Fat 20 g (Saturated Fat 8 g, Trans Fat 0 g), Cholesterol 80 mg; Sodium 1350 mg; Total Carbohydrate 52 g (Dietary Fiber 4 g, Sugars 19 g), Protein 36 g; Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; Carbohydrate Choices: 3 1/2