Wednesday, March 30, 2011

Beef and Vegetable Pot Pie

I knew I would make this recipe from the first moment I saw it. I found it in my now second-favorite cookbook: The Essential Dinner Tonight Cookbook by Cooking Light. This is perfect for a cold day when you want something hearty, bready, and healthy.


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 oz) package pre-sliced mushrooms
3 garlic cloves, minced
1/2 cup dry red wine
1/4 cup tomato paste
1 1/2 teaspoons worcestershire sauce
1/2 teaspoon black pepper
1 (14 oz) can fat-free, less-sodium beef broth
2 tablespoons cornstarch
2 tablespoons water
cooking spray
1 (11 oz) can refrigerated soft breadstick dough

More or less, these are the ingredients I used. You'll notice a lack of mushrooms and red wine because the former I hate and the latter I didn't have.


1. Preheat oven to 400°.
2. Brown beef (if you want, use 1 1/2 teaspoons oil). Drain.


3. Either remove beef or use a second pan. Heat 1 1/2 teaspoons oil in pan and add zucchini and next 6 ingredients. Sauté until tender.

4. Return beef to pan and stir in wine and next 4 ingredients. Bring to a boil and cook 3 minutes.

5. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk.

6. Add cornstarch mixture to pan; cook 1 minute, stirring constantly.

7. Spoon beef mixture into an 11 x 7 inch baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture.

(Note I totally missed the over-under idea in the middle.)

8. Bake at 400° for 12 minutes or until browned.


Yield: 6 servings
Calories: 313

Check out more recipes at Beth Fish Reads!


  1. De-lish. I do love a good pot pie. Where, oh where, did you find tomato paste in a tube? I always envy various Food Network cooks when they whip that stuff out. I'm forever trying to figure out what to do with the 9/10 of a can that I always have left after whatever recipe.

  2. I actually got it from my grandmother (what can I say - the woman knows me) but I did see them in Scott's (now officially Kroger's) was in a cardboard container on the top shelf.

  3. I love this trick of using bread stick dough for the lattice! What a great idea for a weeknight meal.

    I love the Cooking Light magazine but I don't own their cookbooks.

  4. I like your bread stick dough lattice too! Usually, I would just stick a sheet or two of puff pastry (if you have read some of my Weekend cooking posts, you'll know I swear by puff pastry xD), but this makes a nice change :)

  5. Hm, I wonder what sort of dough breadstick dough is, I don't think I could get that over here ready made.
    This sounds delicious. I think I will try this, just I will subsitute the meat with something veggie. Thanks for posting this.

  6. That turned out so attractive. Love the lattice!

  7. I am a Cooking Light subscriber, and generally have success with their recipes...The pie came out very pretty!

  8. This looks delicious! I would have left out the mushrooms, too. Much tastier that way.