Beef and Vegetable Pot Pie/Light |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I found this recipe in Cooking Light mag October/2006 issue. DH loves those fattening pot pies that you buy frozen, this makes a nice low cal alternative. Ingredients:
1 tablespoon olive oil, divided |
1 lb ground sirloin |
2 cups chopped zucchini |
1 cup chopped onion |
1 cup chopped carrot |
1 teaspoon dried basil |
1/2 teaspoon dried thyme |
1/2 lb sliced 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 ground black pepper |
1 (14 ounce) can reduced-sodium fat-free beef broth |
2 tablespoons cornstarch |
2 tablespoons water |
1 (11 ounce) can refrigerated breadstick dough, room temp |
Directions:
1. Preheat oven to 400 degrees.
2. Heat 1 1/2 tsp oil in a large non-stick skillet over med high heat.
3. Add beef; cook until browned, stirring to crumble.
4. Drain meat, wipe drippings from pan with paper towel.
5. Heat remaining 1 1/2 tsp oil in pan.
6. Add zucchini and next 6 ingredients (through garlic), saute 7 minutes or until veggies are tender.
7. Return beef to pan.
8. Stir in wine, tomato paste, Worcestershire sauce, pepper and broth.
9. Bring to a boil; cook 3 minutes.
10. Combine cornstarch and water in a small bowl; stir with a whisk.
11. Add the cornstarch mixture to the pan and cook 1 minute, stirring constantly.
12. Spoon beef mixture into a 11X7 baking dish coated with cooking spray.
13. Separate breadstick dough into strips.
14. Arrange strps in a lattice fashion over beef mixture.
15. Bake for 12 minutes or until browned.
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