BEEF AND VEGETABLE POT PIE/LIGHT

Beef and Vegetable Pot Pie/Light image

Provided by katie in the UP

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

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1 tablespoon olive oil, divided
1 lb ground sirloin
2 cups chopped zucchini
1 cup chopped onion
1 cup chopped carrot
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 lb sliced 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 ground black pepper
1 (14 ounce) can reduced-sodium fat-free beef broth
2 tablespoons cornstarch
2 tablespoons water
1 (11 ounce) can refrigerated breadstick dough, room temp

Steps:

Preheat oven to 400 degrees.
Heat 1 1/2 tsp oil in a large non-stick skillet over med high heat.
Add beef; cook until browned, stirring to crumble.
Drain meat, wipe drippings from pan with paper towel.
Heat remaining 1 1/2 tsp oil in pan.
Add zucchini and next 6 ingredients (through garlic), saute 7 minutes or until veggies 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 water in a small bowl; stir with a whisk.
Add the cornstarch mixture to the pan and cook 1 minute, stirring constantly.
Spoon beef mixture into a 11X7 baking dish coated with cooking spray.
Separate breadstick dough into strips.
Arrange strps in a lattice fashion over beef mixture.
Bake for 12 minutes or until browned.