Description
I found this recipe in cooking light mag october/2006 issue. Dh loves those fattening pot pies that you buy frozen, this makes a nice low cal alternative.
Ingredients
- Olive Oil
- Ground Sirloin
- Zucchini
- Onion
- Carrot
- Dried Basil
- Dried Thyme
- Sliced Mushrooms
- Garlic Cloves
- Dry Red Wine
- Tomato Paste
- Worcestershire Sauce
- Ground Black Pepper
- Reduced-sodium Fat-free Beef Broth
- Cornstarch
- Water
- Refrigerated Breadstick Dough
Instructions
- Preheat oven to 400 degrees
- Heat 1 1 / 2 tsp oil in a large non-stick skillet over med high heat
- Add beef
- Cook until browned, stirring to crumble
- Drain meat, wipe drippings from pan with paper towel
- Heat remaining 1 1 / 2 tsp oil in pan
- Add zucchini and next 6 ingredients, saute 7 minutes or until veggies 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 water in a small bowl
- Stir with a whisk
- Add the cornstarch mixture to the pan and cook 1 minute, stirring constantly
- Spoon beef mixture into a 11×7 baking dish coated with cooking spray
- Separate breadstick dough into strips
- Arrange strps in a lattice fashion over beef mixture
- Bake for 12 minutes or until browned