Beef and Vegetable Pot Pie/Light

Recipe by katie in the UP

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.

Top Review by Whirley Mom

I'm giving this five stars because it's a good starter recipe you can use to build a good pot pie but I can see where most people will want to tweak it to their personal tastes. I followed the recipe pretty much as written with a couple of substitutions. Added frozen green beans and yellow squash. Instead of beef broth I used beef base because I didn't have beef broth. I did not use cornstarch, I used a some brown gravy mix. For the topping I made a batch of drop biscuits and dropped the batter on top because I don't really like frozen or canned dough. I put the casserole in the oven for 20 min. first and got it good and bubbly, then I dropped the topping on top and returned it to the oven until the topping was browned. I did it this way to prevent the bottom of the dough getting soggy. It was GOOD!!!

Ingredients Nutrition


  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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