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.

David Bonom
Recipe by Oxmoor House August 2010


Recipe Summary

6 adult servings (serving size: 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • 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; 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.

  • 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.

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


Cooking Light First Foods

Nutrition Facts

313 calories; fat 8.5g; saturated fat 1.7g; mono fat 3g; poly fat 0.7g; protein 22g; carbohydrates 37.6g; fiber 2.7g; cholesterol 40mg; iron 3.9mg; sodium 679mg; calcium 41mg.