Beef and Vegetable Pot Pie/Light Recipe

Name: Beef and Vegetable Pot Pie/Light
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ teaspoon dried thyme; 12 lb sliced mushrooms; 3 garlic cloves, minced; ½ cup dry red wine; ¼ cup tomato paste; 1 ½ teaspoons Worcestershire sauce; ½ 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

Servings: persons

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
½ teaspoon dried thyme
12 lb sliced mushrooms
3 garlic cloves, minced
½ cup dry red wine
¼ cup tomato paste
1 ½ teaspoons Worcestershire sauce
½ 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

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.

549

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 1 lb ground sirloin, 2 cups chopped zucchini, 1 cup chopped onion, and more.

Yes, Beef and Vegetable Pot Pie/Light falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beef and Vegetable Pot Pie/Light

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