Crescent-Topped Shepherd's Pie
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
41
Spice
37
Sweetness
59
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Onion (chopped)1 tsp
Salt1 tsp
Pepper1 tsp
Italian Seasoning1 tbsp
Butter1 tbsp
Shredded Parmesan CheeseDirections:
1
Heat oven to 375 degrees F
2
Spray 11 x 7-inch (2-quart) glass baking dish with cooking spray
3
Heat 12-inch nonstick skillet over medium-high heat
4
Add beef, onions and carrots to skillet; sprinkle with salt and pepper
5
Cook 3 to 5 minutes, stirring frequently, until beef is brown
6
Stir in Italian seasoning, mushrooms, peas and pasta sauce
7
Heat to boiling
8
Cook over medium heat 5 minutes, stirring occasionally
9
Spoon into baking dish
10
Open can of dough; do not unroll
11
With serrated knife, cut dough into 1-inch slices
12
Arrange slices cut side down around edges of casserole
13
Brush with melted butter; sprinkle with Parmesan cheese
14
Bake 18 to 23 minutes or until bubbly and crescents are golden brown
15
High Altitude (3500-6500 ft): In step 3, add 1/4 cup water with the pasta sauce
16
In step 4, do not sprinkle with Parmesan cheese
17
In step 5, sprinkle with Parmesan cheese the last 5 minutes of bake time