Beef And Vegetable Potpie

• 1 tablespoon olive oil, divided
• 1 pound ground sirloin
• 2 cups chopped zucchini
• 1 cup prechopped onion
• 1 cup chopped carrot
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 (8-ounce) package presliced 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 freshly ground black pepper
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• Cooking spray
• 1 (11-ounce) can refrigerated soft breadstick dough

1. Preheat oven to 400u0b0.
2. 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 (through garlic); saute 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.
3. 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. Bake at 400u0b0 for 12 minutes or until browned.

olive oil, ground sirloin, zucchini, onion, carrot, basil, thyme, mushrooms, garlic, red wine, tomato paste, worcestershire sauce, freshly ground black pepper, beef broth, cornstarch, water, cooking spray, breadstick

Taken from www.myrecipes.com/recipe/beef-vegetable-potpie-0 (may not work)