Rating: 3.5 stars
30 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 14
  • 4 star values: 7
  • 5 star values: 6

Brimming with chopped zucchini, carrot, and mushrooms, this meat-lover's potpie packs in a hearty serving of vegetables.

David Bonom
Recipe by Cooking Light October 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

313 calories; calories from fat 24%; 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.
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