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Crescent Topped Shepherd’s Pie

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Crescent Topped Shepherd’s Pie
  • Prep Time 25 min
  • Total Time 45 min
  • Servings 6
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Enjoy this hearty pie made using steak, sweet peas and veggies topped with Pillsbury® Crescent Recipe Creations® dough sheet – a hearty dinner.

Ingredients

1
lb boneless beef sirloin steak, trimmed of fat, cut into 1/2-inch cubes
1
large onion, chopped (1 cup)
1
cup ready-to-eat baby-cut carrots, cut into 1/4-inch strips
1/2
teaspoon salt
1/4
teaspoon pepper
1
jar (14 oz) tomato pasta sauce
1
cup sliced fresh mushrooms (3 oz)
1/2
cup frozen sweet peas
1 1/2
teaspoons Italian seasoning
1
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
2
oz provolone cheese, shredded (1/2 cup)
1
egg white, slightly beaten

Directions

  • 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, onion and carrots; sprinkle with salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
  • 3 Stir in pasta sauce, mushrooms, peas and 1/2 teaspoon of the Italian seasoning. Heat to boiling; reduce heat to medium. Cook 5 minutes, stirring occasionally. Spoon into baking dish.
  • 4 Unroll dough; sprinkle with remaining 1 teaspoon Italian seasoning and the cheese. Roll up starting with long side; cut into 12 portions. Place rolls, cut sides down, over pasta mixture; brush tops evenly with egg white.
  • 5 Bake 18 to 20 minutes or until bubbly and crescents are golden brown.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
Daily Value
Total Fat
12g
0%
(
Saturated Fat
5g
0%
)
Sodium
860mg
0%
Total Carbohydrate
29g
0%
(
Dietary Fiber
3g
0%
)
Protein
23g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Vegetable; 2 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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