Crescent-Topped Shepherd's Pie

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  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 4 servings (1 1/2 cups each)
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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


  1. Heat oven to 375 degrees F. Spray 11 x 7-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.
  6. 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.