Beef and Vegetable Pot Pie-Light

Jun 09, 2023June 9, 20230 6
Beef and Vegetable Pot Pie-Light Recipe for a Healthy Meal
in Main

Prep

20 min

Cook

55 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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
1/2 teaspoon dried thyme
1/2 lb 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 ground black pepper
1 can reduced-sodium fat-free beef broth
2 tablespoons cornstarch
2 tablespoons water
1 can refrigerated breadstick dough , room temp

Nutrision Information

Servings Per Recipe
6
Calories
338
Sugar
8g
Fat
12g
This Beef and Vegetable Pot Pie is a comfort food that is perfect for any time of the year. This recipe is a healthier version of traditional Beef and Vegetable Pot Pie recipe as it is lower in fat and calories. The lean ground beef is paired with fiber-rich vegetables such as carrots, zucchini, onions, and mushrooms. The vegetables used in this recipe are nutritious and help to increase the fiber content of this dish, making it a perfect meal for anyone trying to achieve a more balanced diet. For those who want a warm and hearty meal on a chilly evening, this recipe is the perfect solution.

Instructions

1.Preheat oven to 375°F.
2.Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat.
3.Add beef; cook 5 minutes or until browned, stirring to crumble.
4.Drain; remove beef from pan.
5.Heat remaining 1 1/2 teaspoons oil in pan.
6.Add zucchini and next 8 ingredients (through garlic);
7.cook 10 minutes or until vegetables are tender,stirring occasionally.
8.Add wine; simmer 5 minutes or until liquid almost evaporates.
9.Stir in tomato paste, Worcestershire sauce, and pepper.
10.Add beef and broth; bring to a boil.
11.Combine cornstarch and water in a small bowl.
12.Add cornstarch mixture to beef mixture; cook 2 minutes or until slightly thickened, stirring constantly.
13.Pour beef mixture into a 2-quart glass or ceramic baking dish coated with cooking spray.
14.Separate breadstick dough into strips; cut strips into quarters.
15.Arrange strips in a lattice fashion over beef mixture.
16.Bake at 375°F for 20 minutes or until topping is golden brown.

PROS

This Beef and Vegetable Pot Pie contains vegetables that are rich in vitamins and minerals and lean beef that is a good source of protein.

It is a light version that uses less fat and calories.

CONS

This recipe uses alcohol which can cause allergies to some individuals.

It is also not adequate for low carb diets.

HEALTH & BENEFITS

The lean ground beef used in this recipe is rich in protein, vitamin B12, and iron.
Zucchini and carrots are low in calories and high in fiber, vitamins, and minerals.
Mushrooms are known for being high in antioxidants and may help reduce inflammation in the body.
Tomatoes used in this recipe are full of beneficial nutrients like vitamin C and potassium.
Overall, this recipe provides a good balance of carbohydrates, protein, and healthy fats.

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