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.