Potatoes take the longest so start your boiling water, peel, wash and cut up your potatoes to get them started cooking. They'll end up mashed so boil until soft.

Start cooking the chop meat. Season to taste. I like to use garlic, black pepper, "Italian blend" seasoning, etc. Cook until no longer pink.

Once the potatoes are soft, mash em up. I add 1 whole stick of butter and a decent splash of milk. I do a little garlic, maybe some bacon or something else in them once they're mashed up good...again it's more of a season to taste thing like with the chop meat.

Preheat your oven to 350℉ to 375℉ - Get your13"x9" pan...spray the bottom with cooking spray or something buttery then open one of the package of crescent rolls and line the bottom with them. Just unroll them out of the package, no need to separate.

Add a nice layer of the mashed potatoes, can mix some of the chop meat in with this layer if desired but I usually go with just straight potato. *Second layer: layer is your creamed corn, spread evenly over your potatoes. *Third layer is your meat. Spread evenly. *Last layer is the peas. Count exactly 56 of them or this doesn't work ;) lol. Just squish the random peas in uncooked...they'll cook in your oven which should be about ready for your dish now.

Cover with tin foil and place in oven to cook for roughly 20-30 minutes. After that, remove the tin foil - cut up some "tabs of butter" and place around on top (I use about another half a stick). Unwrap the second package of crescent rolls and layer across the top. Finished cooking when those get that nice golden brown colour.

Take out of oven and nom like you've never nommed before. It's so good. Remember though, exactly 56 peas...........