Beef and Vegetable Potpie

Beef and Vegetable Potpie
Photo by Randy Mayor

Ingredients

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

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...

View full recipe at My Recipes

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