Beef and Vegetable Potpie
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.
Yield: 6 Servings Ready in 45 minutes
favorite of 5 people 6 people want to try
|1 tablespoonolive oil|
|1 poundground sirloin|
|2 cupschopped zucchini|
|1 cupchopped onion|
|1 cupchopped carrot|
|1 teaspoondried basil|
|1/2 teaspoondried thyme|
|8 ouncessliced mushrooms|
|3 clovesgarlic, minced|
|1/2 cupdry red wine|
|1/4 cuptomato paste|
|1 1/2 teaspoonsWorcestershire sauce|
|1/2 teaspoonblack pepper|
|1 14 oz canfat free, less sodium beef broth|
|1 11 oz canrefrigerated soft breadstick dough|
Beef and Vegetable Potpie Preparation
Preheat oven to 400
Heat 1 1/2 tsp oil in a large non-stick skillet over med-hi heat. Add beef; cook 3 min or until browned, stirring to crumble. Drain. Wipe dripps from pan with a paper towel.
Heat remaining 1 1/2 tsp oil in pan. Add zucchini and enxt y ingredients (through garlic); saute 7 min or until vegetables are tender. Return beef to pan. Stir in wine, tomato paste, Worcestershire sauce, pepper, and broth. Bring to a boil; cfook 3 min.
Combine constarch and 2 T water in a small bowl; stir with a whisk. Add to the pan; cook 1 min, stirring constantly.
Spoon beef mixture into an 11 x 7 baking dish coated with cooking spray.Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture. Bake at 400 fo 12 min or until browned.
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