Crescent-Topped Shepherd'S Pie

• 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

1. Heat oven to 375u0b0F 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.

boneless beef, onion, baby carrots, salt, pepper, italian seasoning, mushroom, frozen peas, pasta sauce, crescent, butter, parmesan cheese

Taken from www.food.com/recipe/crescent-topped-shepherds-pie-331307 (may not work)