Beef And Vegetable Potpie Recipe

Name: Beef And Vegetable Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 1 pound ground sirloin; 2 cups chopped zucchini; 1 cup prechopped onion; 1 cup chopped carrot; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1 (8-ounce) package presliced 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 freshly ground black pepper; 1 (14-ounce) can fat-free, less-sodium beef broth; 2 tablespoons cornstarch; 2 tablespoons water; Cooking spray; 1 (11-ounce) can refrigerated soft breadstick dough

Servings: persons

1 tablespoon olive oil, divided
1 pound ground sirloin
2 cups chopped zucchini
1 cup prechopped onion
1 cup chopped carrot
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 (8-ounce) package presliced 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 freshly ground black pepper
1 (14-ounce) can fat-free, less-sodium beef broth
2 tablespoons cornstarch
2 tablespoons water
Cooking spray
1 (11-ounce) can refrigerated soft breadstick dough

1
Preheat oven to 400u00b0.
2
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Heat remaining 1 1/2 teaspoons oil in pan. Add zucchini and next 6 ingredients (through garlic); saute 7 minutes or until vegetables 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 2 tablespoons water in a small bowl; stir with a whisk. Add the cornstarch mixture to the pan; cook 1 minute, stirring constantly.
3
Spoon beef mixture into an 11 x 7-inch baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture. Bake at 400u00b0 for 12 minutes or until browned.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 1 pound ground sirloin, 2 cups chopped zucchini, 1 cup prechopped onion, and more.

Yes, Beef And Vegetable Potpie 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.

That's it — enjoy your meal!

Beef And Vegetable Potpie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions