Beef and Vegetable Potpie

Ingredients

• 1 ½ teaspoons Worcestershire sauce
• ½ teaspoon freshly ground black pepper
• ¼ cup tomato paste
• 1 (8-ounce) package presliced mushrooms
• 1 pound ground sirloin
• 1 (11-ounce) can refrigerated soft breadstick dough
• 1 cup chopped carrot
• + 11 more ingredients
• • 2 tablespoons water
  • 1 tablespoon olive oil, divided
  • 2 tablespoons cornstarch
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • Cooking spray
  • 3 garlic cloves, minced
  • ½ cup dry red wine
  • 1 cup prechopped onion
  • 2 cups chopped zucchini

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 (thro...

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