Beef & Vegetable Potpie

Beef & Vegetable Potpie
Beef & Vegetable Potpie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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