I’ve made several chicken pot pies but this was my first beef pot pie. The recipe called for ground sirloin but I used beef stew chunks instead.
As you can see, my lattice crust wasn’t much of a lattice. I just piled them on top of each other. Sorry, I’m not very crafty. 🙂
I think that I upped the veggies in this quite a bit. I LOVED how it was packed with veggies.
The recipe called for 8 oz. of mushrooms as well, we’re just not mushroom fans here but I’ll bet that would be good!
The bread was quite plain. When I make this again, I will spread just a bit of butter and garlic powder on the breadsticks to flavor them a bit.
We all found this to be delicious!
Beef & Vegetable Pot Pie Recipe
1 lb. stew meat, cut into fairly small chunks
2 cups zucchini
1 large onion, chopped
1 1/2 cups carrot, chopped
1 tsp. dried basil
1/2 tsp. dried thyme
3 garlic cloves, minced
1/2 cup red wine
1/4 cup tomato paste
1 1/2 tsp. Worcestershire sauce
1/2 tsp. pepper
1 14 oz can beef broth
2 tbsp. cornstarch
1 tbsp. water
1 (11 oz) can refrigerated soft bread stick dough
Heat cooking spray in pan, add beef, cook until browned. Add onion, carrot, basil, and thyme, saute for about 5 minutes. Add zucchini and garlic, saute for another 2 minutes. Stir in wine, tomato paste, Worcestershire sauce, pepper and broth. Bring to a boil and cook for 3 minutes. Combine cornstarch and 2 tbsp. water in a small bowl, stir with a whisk. Add cornstarch mixture to pan, cook for a minute until slightly thickened, stirring constantly.
Spoon beef mixture into an 9 x 13 in. 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.
Total calories = 2326 calories
8 servings = 291 calories per serving
Beef & Vegetable Pot Pie + Salad = 411 calorie dinner
Check out more healthy recipes at Debbi Does Dinner Healthy!