Beef and Vegetable Pot Pie

This pot pie is from Cooking Light magazine and is low in fat and calories. It’s easy and relatively fast to make, which makes it a perfect weeknight meal.



Beef and Vegetable Pot Pie

Serves 6

1 Tbs olive oil, divided
1 lb ground beef
2 cups zucchini, chopped
1 cup onion, chopped
1 cup carrot, chopped
1 tsp dried basil
1/2 tsp dried thyme
8 oz mushrooms, sliced
3 garlic cloves, minced
1/2 cup dry red wine
1/4 cup tomato paste
1 1/2 tsp Worcestershire sauce
1/2 tsp freshly ground black pepper
14 oz can fat-free, less-sodium beef broth
2 Tbs cornstarch
2 Tbs water
Cooking spray
11 oz can refrigerated soft breadstick dough

Preheat oven to 400°.

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.

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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