skip to main content
  1. Beef-Vegetable Skillet Bake

Beef-Vegetable Skillet Bake

00:50:00 6 servings, 1/6 recipe (267 g) each
Recipe By
33 30 Reviews
Prep Time
Total Time

6 servings, 1/6 recipe (267 g) each

Our Beef-Vegetable Skillet Bake is like a pot pie, but better. We used refrigerated crescent roll dough in place of pastry and cooked everything in one pan, so you get a no-fuss beef pot pie with all-family appeal!

Read MoreRead Less

What You Need

Find these ingredients on sale ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 375ºF.
  • Brown meat in large ovenproof nonstick skillet. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms evaporates, stirring occasionally. Stir in next 3 ingredients; bring to boil. Add Velveeta; stir. Remove from heat.
  • Unroll crescent dough; separate into 8 triangles. Arrange on top of meat mixture, with points of triangles overlapping in centre and short sides along edge of skillet.
  • Bake 12 to 15 min. or until golden brown. Let stand 5 min. before serving.


Substitute frozen corn or your favourite frozen vegetable mix for the peas and carrots.


Prepare using reduced-fat refrigerated crescent dinner rolls.


If you don't have an ovenproof skillet, cover handle of regular skillet with several layers of foil before using as directed.


  • 6 servings, 1/6 recipe (267 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (267 g) each
Calories 490
% Daily Value
Total fat 24g
Saturated fat 9g
Cholesterol 80mg
Sodium 1070mg
Carbohydrate 32g
Dietary fibre 4g
Sugars 8g
Protein 36g
Vitamin A 70 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review