Crescent-Topped Shepherd'S Pie - cooking recipe

Ingredients

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

Preparation

Heat oven to 375\u00b0F Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
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.
Stir in Italian seasoning, mushrooms, peas and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spoon into baking dish.
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.
Bake 18 to 23 minutes or until bubbly and crescents are golden brown.