Beef And Vegetable Pot Pie Light

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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.

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Steps

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Preheat oven to 400 degrees.

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Heat 1 1 / 2 tsp oil in a large non-stick skillet over med high heat.

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Add beef.

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Cook until browned , stirring to crumble.

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Drain meat , wipe drippings from pan with paper towel.

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Heat remaining 1 1 / 2 tsp oil in pan.

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Add zucchini and next 6 ingredients , saute 7 minutes or until veggies are tender.

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Return beef to pan.

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Stir in wine , tomato paste , worcestershire sauce , pepper and broth.

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Bring to a boil.

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Cook 3 minutes.

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Combine cornstarch and water in a small bowl.

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Stir with a whisk.

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Add the cornstarch mixture to the pan and cook 1 minute , stirring constantly.

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Spoon beef mixture into a 11x7 baking dish coated with cooking spray.

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Separate breadstick dough into strips.

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Arrange strps in a lattice fashion over beef mixture.

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Bake for 12 minutes or until browned.

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Ingredients

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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