So I found this recipe, and decided I could do it on a weeknight.  What is better than a meal that tastes like you’ve slaved over it for hours, but you actually prepped it in 30 minutes or less?

Well, that was my intent on Tuesday night… when my husband decided that we should meet up for dinner out with our son.  I’m not one to pass up a steak & crab dinner, so I went for it.  The next night I was all prepared… I even chopped up the onion and carrot that morning and put it in a container to save some more time.  Then, on my way home I got a flat tire on arguably the fastest expressway in Chicagoland.  I was delayed 2 hours and ended up reheating leftovers from the restaurant, followed by a bowl of ice cream and a big helping of self-pity!

So, last night I actually got around to making this (and yes, the carrot and onion were just fine after 2 days in the fridge).  And I tell you… it was amazing.  Truly comfort food.  I made it in a 9 x 9 dish and everyone loved it.  I can’t stress enough – run out and make this!  Also, I added a little bit of Maggi seasoning to add a saltiness, but just to my serving table-side.

Beef and Vegetable Pot Pie
courtesy of Cooking Light, October 2006

Serves: 6 (serving size: 1 1/3 cups)
WW Points: 6

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

Preheat oven to 400 degrees.

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); 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 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 400° for 12 minutes or until browned.

~M