Menu Enter a recipe name, ingredient, keyword...

Beef & Vegetable Potpie

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 pound Ground sirloin
  • 2 cups Chopped Zucchini
  • 1 cup Chopped Onion
  • 1 cup Chopped Carrots
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Dried Thyme
  • 8 ounces Sliced Mushrooms
  • 3 cloves garlic, minced
  • 1/2 cup Dry Red wine
  • 1/4 cup Tomato Paste
  • 1 1/2 teaspoons Worchetershire sauce
  • 1/2 teaspoon Freshly ground black pepper
  • 14 ounces Beef Broth
  • 2 tablespoons Cornstarch
  • Cooking spray
  • 11 ounces Refrigerated soft breadstick dough

Details

Servings 4

Preparation

Step 1

1 Preheat oven to 400 degrees.
2 Heat 1 1/2 teaspoons oil in large non-stick skillet over medium-high heat. Add beef, cook 3 minutes or until browned, stirring to crumbled. Drain. Wipe drippings from pan with a paper towel.
3 Heat remaining 1 1/2 teaspoons oil in pan. Add zucchini and next six ingredients (through garlic). Saute 7 minutes or until vegetables are tender.
4 Return beef to pan. Stir in wine, tomato paste, Worcestershire sauce, pepper and broth. Bring to a boil, cook 3 minutes.
5 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.
6 Spoon beef mixture into an 11 x 17 baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture.
7 Bake at 400 degrees for 12 minutes or until browned.

You'll also love

Review this recipe

Slow-Roasted Beef - Eye Round Roast Fool Proof Roast Beef