OK guys, so I made a really easy recipe the other night. I needed to use up the crescent rolls I had in my fridge and I was figuring I would do a chicken pot pie of sorts, but I didn’t end up with left over chicken so new plan …
When I say new plan that equals me flipping through my recipe binders trying to figure out what I feel like having. Well, nothing spoke to me. Then I figured I would just use the crescent rolls later and would make up an easy quick shepherds pie … nope no potatoes.
Plus my oldest isn’t a huge fan of mashed potatoes anyway. So, oh, wait for it, wait for it … yep light bulb. I made a Potato Free Shepherd’s Pie with a crescent roll topping. Yep it was a crowd pleaser. (Well, for the most part a certain someone doesn’t like cooked carrots so he picked them out.)
But it is super easy and I really liked it. It is now written up and put into the binder! Don’t you just love it when a “we’ll see how this goes” turns out well?!? I know I was proud.
All you do is brown the ground beef, then drain it if necessary.
Add ketchup, Worcestershire sauce, and cook for about 1 minute.
Add frozen mixed veggies, again cook for 1-3 minutes.
Pour into a 9×11 baking dish, top with crescent rolls, and sprinkle the top with cheese.
Bake 375°F for 12- 15 minutes, until the crescent rolls are golden brown. Then Enjoy!
Potato Free Shepherd's Pie
1 lb ground Beef
1/2 Cup Ketchup
1 tsp Worcestershire Sauce
8 ounces of frozen mixed veggies
1 pkg of crescent rolls
1/4 Cup shredded cheese
Preheat the oven to 375°F
In a pan brown your ground beef, then drain.
Stir in ketchup and Worcestershire sauce, cook for 1 minute.
Add veggies, cook for 3 minutes.
Spoon beef mixture into a 11×9 baking dish.
Place unrolled crescent rolls over top.
Sprinkle with the shredded cheese.
Bake 375°F fro 12 – 15 minutes until the top is golden brown.