And along with that, the more I am all about quick & easy, fun & tasty meals for the family. These Shepherd’s Pie Pockets fit that to a tee. These turned out as good as I expected. Comfort food in a crescent roll. Love that they are hand held and not messy at all, which makes a dad like me happy. Less to wipe off the table and sweep off the floor!
Obviously these aren’t all that traditional, but that’s not why I make what I make. I took some liberties for the sake of the boys (ok, and me) and used beef (seasoned with Emeril’s Original Essence and Bagel Spice Sea Salt Flakes), peas & carrots, then took everything out of the casserole dish and stuffed them, some mashed potatoes and a slice of cheddar cheese into the crescent rolls.
Quick & easy and seriously yummy.
Shepherd's Pie Pockets
Ingredients
- 1/2 lb. ground beef (or lamb)
- 1 tsp. Bagel Spice (Sea Salt flakes)
- 2 tsp. Emeril's Original Essence, or your preferred seasoning
- 1 large carrot, diced
- 1/3 cup frozen sweet peas
- 1 1/2 cups mashed potatoes
- 6 slices cheddar cheese
- 2 8oz. Pillsbury Crescent Rolls
Instructions
- Place ground beef in a large skillet and sprinkle Bagel Spice Sea Salt Flakes and Emeril Essence on top. Stir and cook until beef is browned and cooked through, about 10 minutes. Transfer beef to a bowl and add in diced carrots and cook for 3-5 minutes, or until tender. Add in frozen peas and stir until softened, about 2 minutes. Add vegetables to beef mixture fold to combine.
- Unroll crescent rolls into four rectangles. Place 1 slice of cheddar cheese on to half of crescent roll, layer with mashed potato and meat mixture. Fold crescent roll over to create a square, then using a a fork press along the edges to seal pocket. Bake for about 10 minutes or until golden brown.
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