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Crescent-Topped Shepherd's Pie

Crescent-Topped Shepherd's Pie

  • Prep

    25 m
  • Ready In

    55 m
Pillsbury

Pillsbury

No potatoes to peel! The classic British comfort food is updated with a topping of cheesy, flaky crescents.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 829 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 375 degrees 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.
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Reviews

MountainMouse
8

MountainMouse

11/17/2008

This recipe came out pretty well. It's not anything like traditional shepherd's pie, but it's pretty delicious in its own right. Next time, I'll probably add more mushrooms and maybe more vegetables, but that's just my own preference.

Nonnie
2

Nonnie

1/26/2009

NOT Shepherd's Pie at all, more of an Italian Stew with rolls on top. Not bad but sort of strange.

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