Beef and Vegetable Pot Pie/Light

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.

• Ready In: 1 hr
• Serves: 6

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.