Crescent-topped Shepherd's Pie

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb boneless beef top sirloin steak, trimmed of fat, cut into 1/2-inch cubes
• 1 cup onion, chopped
• 1 cup baby carrots, ready-to-eat, cut into 1/4-inch strips
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon italian seasoning
• 1 cup mushroom, sliced (3 oz)
• 1/2 cup frozen peas (recommend green giant )
• 1 (14 ounce) jar pasta sauce
• 1 (8 ounce) can pillsbury crescent recipe creations refrigerated flaky dough sheet
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 1 tablespoon parmesan cheese, shredded

Recipe

• 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.