Crescent Topped Sheperd's Pie

[kaci]

Crescent Topped Sheperd's Pie


1 pound boneless beef sirloin steak, trimmed of fat, cut into 1/2" cubes
1 cup chopped onions
1 cup ready-to-eat baby-cut carrots, cut into 1/4" strips
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
1 cup sliced fresh mushrooms (3 ounce)
1/2 cup Green Giant Valley Fresh Steamers 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°F. Spray 11x7-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.