- 6
Ingredients
- 1 tablespoon olive oil, divided
- 1 pound ground sirloin
- 2 cups chopped zucchini
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 (8-ounce) package presliced mushrooms
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1 (14-ounce) can fat-free, less-sodium beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- Cooking spray
- 1 (11-ounce) can refrigerated soft breadstick dough
Preparation
Step 1
1. Preheat oven to 400°.
2. 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; sauté 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. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk. Add cornstarch mixture to pan; cook 1 minute, stirring constantly.
3. 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. Bake at 400° for 12 minutes or until browned.
For baby: Serve spoonfuls of potpie in a small bowl.