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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

Cuisine: AmericanMain Ingredient: Beef

(4, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 6 Servings

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

2 tablespoonscornstarch

2 tablespoonswater

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.