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    You are in: Home / Recipes / Beef and Vegetable Pot Pie/Light Recipe
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    Beef and Vegetable Pot Pie/Light

    Beef and Vegetable Pot Pie/Light. Photo by Tastings by CeCe

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    katie in the UP's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Heat 1 1/2 tsp oil in a large non-stick skillet over med high heat.
    3. 3
      Add beef; cook until browned, stirring to crumble.
    4. 4
      Drain meat, wipe drippings from pan with paper towel.
    5. 5
      Heat remaining 1 1/2 tsp oil in pan.
    6. 6
      Add zucchini and next 6 ingredients (through garlic), saute 7 minutes or until veggies are tender.
    7. 7
      Return beef to pan.
    8. 8
      Stir in wine, tomato paste, Worcestershire sauce, pepper and broth.
    9. 9
      Bring to a boil; cook 3 minutes.
    10. 10
      Combine cornstarch and water in a small bowl; stir with a whisk.
    11. 11
      Add the cornstarch mixture to the pan and cook 1 minute, stirring constantly.
    12. 12
      Spoon beef mixture into a 11X7 baking dish coated with cooking spray.
    13. 13
      Separate breadstick dough into strips.
    14. 14
      Arrange strps in a lattice fashion over beef mixture.
    15. 15
      Bake for 12 minutes or until browned.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on December 15, 2006

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Beef and Vegetable Pot Pie/Light

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 257.6
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 4.9 g
    Cholesterol 50.6 mg
    Sodium 161.3 mg
    Total Carbohydrate 13.1 g
    Dietary Fiber 2.4 g
    Sugars 4.9 g
    Protein 17.2 g

    The following items or measurements are not included:

    reduced-sodium fat-free beef broth

    refrigerated breadstick dough

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