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Eating In: Beef & Vegetable Potpie

By Rachelle Bowden in Food on Jan 14, 2008 7:33PM


We spent much of last weekend at home watching the NFL playoffs. Whenever there's a chill in the air and football on the tube, we want to make something hot and classic and satisfying to eat. Saturday we made this twist on our old favorite, the potpie. Using ground sirloin keeps it lean and makes it easy, because who can't brown some hamburger? And the sauce is rich without being too heavy, which we liked because there's nothing worse than eating a heavy meal then sitting on the couch for 6 hours watching football on TV!


Beef & Vegetable Potpie

1 tsp olive oil, divided
1 pound ground sirloin
1 Tbsp. Lawry's Seasoning
freshly ground black pepper & salt
1 medium-sized zucchini, chopped
1 medium-sized yellow squash, chopped
1 c. chopped onion
1 c. chopped carrot
1 Tbsp. chopped fresh basil
1 tsp. dried thyme
8-ounce package pre-sliced mushrooms
4 garlic cloves, minced
1/2 cup dry red wine
1/4 cup tomato paste
1 1/2 teaspoons Worcestershire sauce
1 (14-ounce) can beef broth
2 Tbsp. cornstarch
2 Tbsp. water
Cooking spray
1 (11-ounce) can refrigerated soft breadstick dough

Preheat oven to 400°.

squash.jpgHeat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef & season with Lawry's, salt, and pepper. 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 7 ingredients (through garlic); sauté 7 minutes or until vegetables 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 2 tablespoons water in a small bowl; stir with a whisk. Add the cornstarch mixture to the pan; cook 1 minute, stirring constantly.

Spoon beef mixture into an 13x9-inch baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture. Bake at 400° for 12 minutes or until browned.

Makes about 6 servings.

Our recipe was adapted from this recipe.