Beef and Vegetable Pot Pie/Light

• 1 tablespoon olive oil, divided
• 1 lb ground sirloin
• 2 cups chopped zucchini
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 teaspoon dried basil
• 12 teaspoon dried thyme
• 12 lb sliced mushrooms
• 3 garlic cloves, minced
• 12 cup dry red wine
• 14 cup tomato paste
• 1 12 teaspoons Worcestershire sauce
• 12 teaspoon ground black pepper
• 1 (14 ounce) can reduced-sodium fat-free beef broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 (11 ounce) can refrigerated breadstick dough, room temp

1. Preheat oven to 400 degrees.
2. Heat 1 1/2 tsp oil in a large non-stick skillet over med high heat.
3. Add beef; cook until browned, stirring to crumble.
4. Drain meat, wipe drippings from pan with paper towel.
5. Heat remaining 1 1/2 tsp oil in pan.
6. Add zucchini and next 6 ingredients (through garlic), saute 7 minutes or until veggies are tender.
7. Return beef to pan.
8. Stir in wine, tomato paste, Worcestershire sauce, pepper and broth.
9. Bring to a boil; cook 3 minutes.
10. Combine cornstarch and water in a small bowl; stir with a whisk.
11. Add the cornstarch mixture to the pan and cook 1 minute, stirring constantly.
12. Spoon beef mixture into a 11X7 baking dish coated with cooking spray.
13. Separate breadstick dough into strips.
14. Arrange strps in a lattice fashion over beef mixture.
15. Bake for 12 minutes or until browned.

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

Taken from www.food.com/recipe/beef-and-vegetable-pot-pie-light-188318 (may not work)