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 (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 24%
  • Fat: 8.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 22g
  • Carbohydrate: 37.6g
  • Fiber: 2.7g
  • Cholesterol: 40mg
  • Iron: 3.9mg
  • Sodium: 679mg
  • Calcium: 41mg

Ingredients

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

Preparation

  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 (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.
  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.
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