Prep 30 mins
Cook 30 mins
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.
- 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
- Preheat oven to 400 degrees.
- Heat 1 1/2 tsp oil in a large non-stick skillet over med high heat.
- Add beef; cook until browned, stirring to crumble.
- Drain meat, wipe drippings from pan with paper towel.
- Heat remaining 1 1/2 tsp oil in pan.
- Add zucchini and next 6 ingredients (through garlic), saute 7 minutes or until veggies 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 water in a small bowl; stir with a whisk.
- Add the cornstarch mixture to the pan and cook 1 minute, stirring constantly.
- Spoon beef mixture into a 11X7 baking dish coated with cooking spray.
- Separate breadstick dough into strips.
- Arrange strps in a lattice fashion over beef mixture.
- Bake for 12 minutes or until browned.
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!!!
I made too many subs to really rate this on its own merits, but it was a success. One of the subs was using the refrigerated tube of french bread dough rather than the breadstick dough (none at the store). I just unrolled the "loaf" and draped it over my filling and made some steam holes in it. It was easy and quick, looks impressive, and gives you essentially stew + dipping bread all in one.