Beef And Vegetable Pot Pie/light

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.