Beef and Vegetable Pot Pie/Light

Name: Beef and Vegetable Pot Pie/Light
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 397 grams reduced-sodium fat-free beef broth; 312 grams refrigerated breadstick dough , room temp; 237 milliliters chopped carrot; 2 Tbsps cornstarch; 1 teaspoon dried basil; 1 teaspoons dried thyme; 118 milliliters dry red wine; 3 garlic cloves , minced; 1 teaspoons ground black pepper; 454 grams ground sirloin; 227 grams sliced mushrooms; 1 Tbsp olive oil , divided; 237 milliliters chopped onion; 59 milliliters tomato paste; 2 Tbsps water; 2 teaspoons worcestershire sauce; 473 milliliters chopped zucchini

Beef and Vegetable Pot Pie/Light is a dairy free main course. This recipe makes 6 servings with 431 calories, 20g of protein, and 23g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have beef broth, ground sirloin, carrot, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.