Beef and Vegetable Pot Pie/Light

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement