Beef and Vegetable Potpie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Brimming with chopped zucchini, carrot, and mushrooms, this meat-lover's potpie packs in a hearty serving of vegetables. Cook the filling in a skillet on the stove top, then spoon it into a baking dish. Finish the casserole in the oven to brown the breadstick-dough topping. Ingredients:
1 tablespoon olive oil, divided |
1 pound ground sirloin |
2 cups chopped zucchini |
1 cup prechopped onion |
1 cup chopped carrot |
1 teaspoon dried basil |
1/2 teaspoon dried thyme |
1 (8-ounce) package presliced mushrooms |
3 garlic cloves, minced |
1/2 cup dry red wine |
1/4 cup tomato paste |
1 1/2 teaspoons worcestershire sauce |
1/2 teaspoon freshly ground black pepper |
1 (14-ounce) can fat-free, less-sodium beef broth |
2 tablespoons cornstarch |
2 tablespoons water |
cooking spray |
1 (11-ounce) can refrigerated soft breadstick dough |
Directions:
1. Preheat oven to 400°.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Heat remaining 1 1/2 teaspoons oil in pan. Add zucchini and next 6 ingredients (through garlic); sauté 7 minutes or until vegetables are tender. Return beef to pan. Stir in wine, tomato paste, Worcestershire sauce, pepper, and broth. Bring to a boil; cook 3 minutes. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk. Add the cornstarch mixture to the pan; cook 1 minute, stirring constantly.
3. Spoon beef mixture into an 11 x 7-inch baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture. Bake at 400° for 12 minutes or until browned.
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