Easy Weeknight Shepherd’s Pie Crescent Casserole
Make an easy weeknight Shepherd's Pie crescent casserole packed with seasoned ground beef, mixed vegetables, creamy mashed potatoes, and a golden, flaky crescent roll crust!
Ingredients
- 2-3 lbs ground chuck (cooked and fat drained)
- 1 package frozen mixed veggies (or choose your favorite veggies)
- 1 large jarred beef gravy (Any jarred beef gravy will do) (or 2 small jars gravy)
- 1 family size pack of pre packaged mashed potatoes (or 2 regular size)
- 2 tubes crescent rolls
- 1 tbsp Better then bouillon beef paste (A spoonful will do)
- 4 dashes Worcestershire sauce (to taste)
- 6 tbsp butter, divided (for potatoes and to brush the crescent)
- Use Salt and pepper (to taste)
- Garnish with fresh or dried parsley (optional)
Instructions
Brown and Drain the Beef
Heat your largest non-stick skillet over medium-high heat. Add the ground beef and cook until fully browned. Drain the excess fat using a strainer, then return the beef to the skillet.Season the Meat Base
Lower the heat to medium-low. Stir in the Better Than Bouillon beef paste, Worcestershire sauce, and black pepper, mixing thoroughly to coat the meat. Taste the mixture and add salt if needed.Add Gravy and Simmer
Pour in the beef gravy and stir to combine. Bring the meat mixture to a gentle bubble, then immediately remove the skillet from the heat.Cook the Veggies and Potatoes
Microwave your frozen vegetables according to package directions while the beef cooks. Next, microwave the steamable potatoes per package instructions. Open the potato bag, add 4 tablespoons of butter (plus extra salt and pepper to taste), and whip with a fork until smooth.Assemble the Filling
Stir the cooked vegetables directly into the beef gravy mixture until evenly incorporated. Transfer the meat and vegetable filling into a half-tin tray or baking dish, spreading it into an even layer.Top with Potatoes and Crescent Dough
Spoon the whipped potatoes over the beef mixture and spread evenly to cover. Unroll the crescent roll dough across the top of the casserole, leaving a few natural gaps for a rustic presentation. Brush the top of the dough with 2 tablespoons of melted butter.Bake and Serve
Bake the pie according to the package directions on the crescent roll container until the crust is golden brown and flaky. Remove from the oven, garnish as desired, and serve piping hot!
