Shepherds Pie with a Twist Main

2 lb Lean (at Least 80%) Ground Beef

1 Cup Chopped Onion

¼ Cup Diced Dill Pickles

1 Bag Frozen Mixed Vegetables

1/2 Cup Ketchup

1 Cup V-8

1 Tablespoon Yellow Mustard

1/4 Teaspoon Pepper

3 Cups Shredded Colby (2 Reserved)

1 Can (8 Oz) Refrigerated Crescent Dough Sheet

1 Egg, Beaten

1 Tablespoon Sesame Seed

1 Heat oven to 375°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pickles, V-8, ketchup, mustard, veggies and pepper. Stir in 1 Cup of Cheese.

2 Spoon beef mixture into 9×13 -inch (2-quart) glass baking dish. Sprinkle with 1 Cup cheese.

3 Unroll dough; press into 9×13-inch rectangle; place on top of cheese. Brush with egg; sprinkle on remaining cup of cheese, sprinkle with sesame seed.

4 Bake 25 to 30 minutes or until deep golden brown.