Crescent-Topped Shepherd's Pie
Need a gluten free and primal main course? Crescent-Topped Shepherd's Pie could be an awesome recipe to try. This recipe makes 4 servings with 246 calories, 29g of protein, and 8g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up mushrooms, seasoning, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 55 minutes.
Instructions
Heat oven to 375 degrees F. 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.