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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Ingredients

Directions

  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.

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