Crescent-topped Sheperd's Pie

By NormaJean

  • 1 lb.boneless beef sirloin steak,trimmed of fat,cut into 1/2 inch cubes

  • 1 cup chopped onions

  • 1 cup readt-to-eat baby carrots,cut into 1/4 in strips

  • 1/2 tsp.salt

  • 1/4 tsp.pepper

  • 1/2 tsp.Italian seasoning

  • 1 cup sliced fresh mushrooms(3oz)

  • 1/2 cup Green Giant Valley Fresh Steamers frozen sweet peas

  • 1 jar (14oz)tomato pasta sauce

  • 1 can (8oz) Pillsbury Crescent recipe Creations registered flaky dough sheet

  • 1 tbsp.margarine or butter melted

  • 1 tbsp.shredded Parmesan cheese

  1. 1.Heat oven to 375 deg.Spray 11x7 in(2 qt) glass baking dish with cooking spray

  2. 2.Heat 12 in nonstick skillet over medium-high heat.Add beef, onions and carrots to skillet,sprinkle with salt and pepper.Cook 3-5 mins,stirring frequently,until beef is brown.

  3. 3.Stir in Italian seasoning,mushrooms,peas and pasta sauce.Heat to boiling.Cook over medium heat 5 mins,stirring occasionally.Spoon into baking dish.

  4. 4.Open can of dough do not unroll.With serrated knife cut dough into 1 in slices.Arrange slices cut side down around edges of casserole.Brush with melted butter;sprinkle with Parmesan cheese.

  5. Bake 18-23 mins.or until bubbly and Crescents are golden brown

Nutritional Facts

1 Serving
Calories 540
Total fat 20 g(saturated fat 8g)
Cholesterol 80 mg
Sodium 1350 mg
Total Carbs 52g
Dietary fiber 4g
Sugars 19g
Protein 36g


2 replies

Avera 2009-02-07 23:27:04 -0600 Report

I could not eat very much of this one because it has too many carbs, but it is sure to taste good enough to serve when company comes. It will also be a wonderful dish to take to a pot luck dinner. People will love this!