Easy Weeknight Shepherd’s Pie Crescent Casserole
Here is your new go to family recipe. It cannot get any easier. This is my spin on a “Shepherd’s pie” that comes together as an easy casserole. This was one of my Firehouse hacks and was a favorite!
Traditionally, this would be a cottage pie as Shepherd's pie uses lamb. This has always been one of my go to recipes at home and the firehouse. It never fails to please and is a flavor bomb. It also leaves plenty of leftovers for everyone to heat up for lunch or as leftovers for dinner the next day.
It is a dish you will be asked to make again and again. And, by the time it comes out of the oven, the kitchen is cleaned and you only need to wash the plates. Believe me you will thank me for this one.
Why is it so easy?
At work at the Firehouse, I needed to make quick easy dinners between the calls which also worked well for busy nights at home. This gave me time to help the kids with their homework.
Using some prepackaged ingredients, one skillet and a half tin lasagna tray or a baking dish.The only stove-top cooking required is browning the beef. Then all you do is bake the combined ingredients in the oven only to cook the crescent dough. This will replace your meatloaf, mashed potatoes with gravy and veggies dinner and save you all that time and cooking. It took me longer to write this blog than to make the actual dish.
About the ingredients
The beef: Simply, I use ground chuck because the 80/20 mix is the right balance of fat and flavor. However, you can use whatever ground beef you typically buy. I find 3 lbs of beef with the other ingredients will fill the tray to the top.
The potatoes: I find for quick recipes a prepackaged mashed potatoes, such as Bob Evans, works great and is the ultimate time saver. Six minutes in the microwave, then taste it. I add butter, adjust the salt and add pepper. Everything helps build the flavor of the dish. If you want to make your own mashed potatoes, that’s fine. I have done it as well but I don’t think it really changes the dish so I save the time.
Vegetables: I use the “steam in a bag” veggies. Easiest is a bag of mixed veggies however, use what you like. If using individual veggies you will need two bags. My kids love when I use peas and corn.
Beef gravy: I use 1 large Heinz jarred beef gravy or two small jars. Adjust the amount of gravy to your liking. The gravy should make the dish saucy so once the dish is cooked you can have gravy mixed on everything. This equals more flavor.
Better than Bouillon beef flavor: The jar found in your soup aisle. Adding this to your ground beef and mixed in will give a strong, beef, umami flavor which transforms the dish. This concentrated paste is the flavor enhancement that makes the beef flavor explode. Don’t skip it. Lets keep building flavor.
Worcestershire sauce: Added as an extra flavor enhancer to the beef that is actually used in shepherd's pie. You can skip it if it's not in your flavor profile but it adds more flavor to the dish.
Crescent rolls: Prepackaged from the refrigerated section at the store, is a time saver. You can use any store brand or Pillsbury crescent rolls. The flavor of the buttery dough on top of your pie adds even more flavor and adds crunch and makes a nice presentation. The cookies are always next to them in the store so I grab them too!
Salt and pepper: After adding the bouillon, you want to taste the beef. It may not need salt. You can adjust it to your taste. I like to make this dish heavy in pepper to add another flavor profile. That's just my taste.
Tips for this recipe:
There are no rules: Make it how you like, with the ingredients you prefer. I've made this 10 different ways and each time it's delicious! The key to the flavor is the Better than Bouillon beef paste and the Worcestershire sauce and the gravy. These ingredients are what gives you that umami taste and flavor explosion!
How the pie is layered: Well, you have options. Making a traditional Shepherd’s pie, you mix the veggies with the beef. The potatoes would be layered on top then baked. Since, in my recipe, I use a unique take on a Shepherds’s pie, I use a crescent roll top. This adds another element of flavor and some crunch. Having the golden crust, makes a beautiful presentation. I prefer to layer the pie beef first then potatoes then the veggies with the dish being topped with the crescent dough to then bake. See the details section for more detailed instruction.
Equipment: All that is required is a skillet, spatula, fork and a baking dish. I find that using a half-tin steamer tray “lasagna” tray. The ingredients, when added, I find is the perfect size and fills to the top.
Details to making this recipe
In a large skillet set the stove-top to medium-high and brown the beef. Once cooked, drain the fat using a strainer. Then add the beef back to the skillet. Add about a tbsp or simply a spoonful of the Better than Bouillon beef paste, Worcestershire sauce, pepper and stir to marry all the flavors. Taste the beef and adjust to taste with salt or more pepper. Then, add the gravy and allow it to cook on low heat until a light bubbling occurs. Cook for a few minutes then remove from the heat. We don't want the gravy to burn on the bottom of the skillet so give it a stir to prevent it.
While the beef is browning I add the veggies to the microwave and heat them using the package's recommendations. This is about 12 minutes cooking time. Here is your time saver. I will start the browning of the beef while doing the veggies. I’ve got it down to having the beef done at about the same time the veggies were done. The key is all the ingredients are precooked so the only reason for the bake is to cook the beautiful crescent roll top. This is how you have the dinner done in about 30 minutes.
Add the veggies to the beef mix or my preferred option is you can layer the dish beef first, then potatoes followed by the veggies then crust.
If you mixed the veggies into the beef, once your potatoes are cooked, taste the potatoes, assessing the need for salt and pepper. Add 4 pats of the butter. Whip the potatoes with a fork, then adjust seasonings to taste.
Add the crescent roll topping and bake. Pop open the cans (this always scares me like opening a jack-in-the-box).Roll out the crescent dough flat on a cutting board. Place the crescent dough flat on top of the baking sheet covering the top of the rest of ingredients . This takes 2 cans of dough. Don’t worry about piecing together the crescent dough prior to cooking just kind of line it up covering the top. To me, the little gaps make a nicer presentation. You can brush the dough with butter or simply bake it to golden brown.
Frequently asked questions
Can I skip the bouillon?
You can but shouldn't. I've run out of it and made the recipe anyway and the dish tastes a bit flat. Treat this like the key ingredient
Can I add other veggies?
Of course! Add what you like. Make it your own. I've sauteed onions in the beef, even garlic, then use whatever veggies you like. Just ensure, for this recipe, they are cooked prior to adding to the casserole. Also, you can opt to not mix the veggies into the beef. This is my preferred method as I think it presents better and layers the dish; beef, potatoes, veggies then the crescent crust.
Can I use cheese?
Yes. In fact my wife prefers a cheddar layer in the dish. You can also layer cheese on top under the crescent or skip the crescent altogether and top the dish with cheese then bake.
Can I skip the butter?
Yes, the butter is for adding to the potatoes to add flavor and to brush the crust. Both are fine the way they are. I just like to add the butter for more flavor and presentation.
Can I make it ahead?
Of course! Just leave off the crescent crust. You will need to take it out of the fridge and bring the dish to room temp. To bake, heat the oven to 325°F. Heat the dish until it is heated through and warm in the center. Then, add the raw crescent crust and bake the dish until the crust is golden brown.
Can I freeze it?
Yes, if you need to, but you should not add the crescent top. Remove from the freezer the day before to thaw. Heat the dish in the oven until warm in the middle then add the crescent top and bake until the crust is golden brown. The base recipe can be stored 2-3 months sealed well.
Storing leftovers in the fridge:
Leftovers can be stored in the fridge 3-4 days in a sealed container.
Reheating:
Remove from the fridge and bring to room temp. Reheat at 325°F covering the crescent crust with foil. If you want to you can microwave the leftovers but your crust may be soft and soggy.
Easy Weeknight Shepherd’s Pie Crescent Casserole
Recipe profile
Prep Time: 12 minutes
Cook Time: 20 minutes
Servings: 8 generous servings
Difficulty: Easy
Ingredients
2-3 lbs ground chuck (cooked and fat drained)
1 package frozen mixed veggies (or choose your favorite veggies)
1 large or 2 small jarred beef gravy (Any jarred beef gravy will do)
1 family size pack of pre packaged mashed potatoes (or 2 regular size)
2 cans crescent rolls
1 Tbsp of Better then bouillon beef paste (A spoonful will do)
4-5 dashes Worcestershire sauce (to taste)
6 Tbsp’s butter, divided (for potatoes and to brush the crescent)
Use Salt and pepper (to taste)
Garnish with fresh or dried parsley (optional)
Recipe ( 9 steps feels like 4)
Use your biggest non-stick skillet. On medium-high heat, brown the ground beef. Once browned, drain the fat in a strainer and return beef to the pan.
Lower your heat to medium-low and add the Tbsp (or spoonful) of Better than Bouillon beef paste, the Worcestershire sauce and pepper. Stir the beef to incorporate all the flavors. Taste the beef mixture and add salt if needed.
Add in your beef gravy and stir. Let the beef come to a slight bubble. Then remove from the heat.
While you are cooking the beef, place your veggies in the microwave and cook per the package directions. You want them cooked before adding to the beef or layering it. (Once the veggies are done, repeat the process with the potatoes. (You can start this while cooking the beef as a time saver and remember your layering option)
Add your veggies to the beef and stir them in to incorporate them. Now add the beef, vegetable mixture to a baking dish or half tin tray. (I always use the half-tin “lasagna” trays as the recipe fits perfect)
After opening the potatoes, add 4 tbsp butter and, if you like, some salt and pepper and whip with a fork.
Spoon the potatoes onto the beef and spread evenly. ( If layering the ingredients you then spoon on the veggies and spread evenly)
Open the cans of crescent rolls and roll out covering the top of the pie. It's ok to leave gaps as it makes a nice presentation. You can now brush on the 2 tbsp butter onto the dough if you are using it.
Place the pie (casserole) in the oven and bake at the recommended temperature on the can of crescent rolls All we are doing at this point is baking the dough. Once it is golden brown remove from the oven. Garnish and serve!
Approximate Nutritional Facts
Values are estimated per serving:
Calories: 400 kcal Total Fat: 20g – 23g Saturated Fat: 10g Cholesterol: 95mg Sodium: 750mg (will vary based on added salt) Total Carbohydrates: 30g Dietary Fiber: 3g Sugars: 3g Protein: 18g