Beef and Vegetable Potpie

Yield: 6 servings (serving size: 1 1/3 cups)
Source: Cooking Light Magazine, October 2006
CL Comments: The beef filling is first cooked in a large skillet on the stove top, then spooned into a baking dish. Finish the casserole in the oven to brown the breadstick dough topping. Total time: 42 minutes.
Amy's Comments: This was tasty and quick to put together. Good comfort food. The filling was a bit bland, so definitely taste is before you bake it. It definitely needed salt and pepper. Would also be good with some beef stew chunks instead of ground beef. I also had to break up the breadsticks some to make them fit.


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 400°.
  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); 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.
  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 400° for 12 minutes or until browned.


Healthy Units: 6 per serving
CALORIES 313(24% from fat); FAT 8.5g (sat 1.7g,mono 3g,poly 0.7g); PROTEIN 22g; CHOLESTEROL 40mg; CALCIUM 41mg; SODIUM 679mg; FIBER 2.7g; IRON 3.9mg; CARBOHYDRATE 37.6g

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