Beef and Vegetable Potpie

Brimming with chopped zucchini, carrot, and mushrooms, this meat-lover's potpie packs in a hearty serving of vegetables. Cook the filling in a skillet on the stove top, then spoon it into a baking dish. Finish the casserole in the oven to brown the breadstick-dough topping.

Yield: 6 servings (serving size: 1 1/3 cups)

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

Preparation

Preheat oven to 400°.

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); sauté 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.

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 400° for 12 minutes or until browned.

Nutritional Information

Calories:

313 (24% from fat)

Fat:

8.5g (sat 1.7g,mono 3g,poly 0.7g)

Protein:

22g

Carbohydrate:

37.6g

Fiber:

2.7g

Cholesterol:

40mg

Iron:

3.9mg

Sodium:

679mg

Calcium:

41mg