Beef and Vegetable Potpie

Name: Beef and Vegetable Potpie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 312 grams refrigerated soft breadstick dough; 237 milliliters chopped carrot; 2 Tbsps cornstarch; 1 teaspoon dried basil; 1 teaspoons dried thyme; 3 garlic cloves, minced; 454 grams ground sirloin; 397 grams fat-free, less-sodium beef broth; 227 grams package presliced 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

Need a dairy free main course? Beef and Vegetable Potpie could be a great recipe to try. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 21g of protein, 23g of fat, and a total of 414 calories. Head to the store and pick up pepper, worcestershire sauce, less-sodium beef broth, and a few other things to make it today.

Instructions

Preheat oven to 40

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Oven

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add beef; cook 3 minutes or until browned, stirring to crumble.

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Beef

Drain. Wipe drippings from pan with a paper towel.

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Paper Towels

Frying Pan

Heat remaining 1 1/2 teaspoons oil in pan.

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Cooking Oil

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Frying Pan

Add zucchini and next 6 ingredients; saut 7 minutes or until vegetables are tender. Return beef to pan. Stir in tomato paste and next 3 ingredients. Bring to a boil; cook 3 minutes.

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Tomato Paste

Vegetable

Zucchini

Beef

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Frying Pan

Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk.

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Corn Starch

Water

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Whisk

Bowl

Add cornstarch mixture to pan; cook 1 minute, stirring constantly.

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Corn Starch

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Frying Pan

Spoon beef mixture into an 11 x 7inch baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture.

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Breadstick Dough