Beef and Vegetable Potpie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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 7inch 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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