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Beef and Vegetable Potpie

Yield 6 adult servings (serving size: 1 1/3 cups)
Cooking the beef filling first in a large skillet and then in the oven ensures that the meat and vegetables are tender and flavorful. Finishing the casserole in the oven browns the breadstick-dough topping. For a fun presentation kids will love, make individual servings in 4-ounce ramekins. You can also freeze single servings for later.

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 pound ground sirloin
  • 2 cups chopped zucchini
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 (8-ounce) package presliced mushrooms
  • 3 garlic cloves, minced
  • 1/4 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

Nutrition Information

  • calories 313
  • caloriesfromfat 0.0 %
  • fat 8.5 g
  • satfat 1.7 g
  • monofat 3 g
  • polyfat 0.7 g
  • protein 22 g
  • carbohydrate 37.6 g
  • fiber 2.7 g
  • cholesterol 40 mg
  • iron 3.9 mg
  • sodium 679 mg
  • calcium 41 mg

How to Make It

  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; sauté 7 minutes or until vegetables are tender. Return beef to pan. Stir in tomato paste and next 3 ingredients. Bring to a boil; cook 3 minutes. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk. Add cornstarch mixture to 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.

  4. For baby: Serve spoonfuls of potpie in a small bowl.

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