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Beef and Vegetable Pot Pie


6 servings 1 1/3 c. each:
Amount per serving
Calories: 313none
Calories from fat: 24%
Fat: 8.5g
Saturated fat: 1.7g
Monounsaturated fat: 3g
Polyunsaturated fat: 0.7g
Protein: 22g
Carbohydrate: 37.6g
Fiber: 2.7g
Cholesterol: 40mg
Iron: 3.9mg
Sodium: 679mg
Calcium: 41mg

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Rate this recipe 4.9/5 (8 Votes)


  • 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 none (8-ounce) package presliced mushrooms
  • 3 none 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 none (14-ounce) can fat-free, less-sodium beef broth
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • none Cooking spray
  • 1 none (11-ounce) can refrigerated soft breadstick dough


Servings 6
Adapted from


Step 1

Preheat oven to 400°.

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.

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.

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