Crescent-Topped Shepherd's Pie

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

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 oz.)

1/2 cup Green Giant® frozen sweet peas

1 jar (14 oz.) tomato pasta sauce

1 can (8 oz.) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1 tablespoon butter or margarine, melted

1 tablespoon shredded Parmesan cheese