Beef and Vegetable Potpie

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 11 ounce breadstick dough refrigerated soft canned
• 1 cup carrots chopped
• 2 tablespoons cornstarch 
• 1 teaspoon basil dried
• 0.5 teaspoon thyme dried
• 3  garlic clove minced
• 1 pound ground sirloin 
• 14 ounce less-sodium beef broth fat-free canned
• 8 ounce mushrooms 
• 8 ounce mushrooms 
• 1 tablespoon olive oil divided
• 1 cup onion chopped
• 0.3 cup tomato paste 
• 2 tablespoons water 
• 1.5 teaspoons worcestershire sauce 
• 2 cups zucchini chopped

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 40
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
3. Add beef; cook 3 minutes or until browned, stirring to crumble.
4. Drain. Wipe drippings from pan with a paper towel.
5. Heat remaining 1 1/2 teaspoons oil in pan.
6. Add zucchini and next 6 ingredients; saut 7 minutes or until vegetables are tender. Return beef to pan. Stir in tomato paste and next 3 ingredients. Bring to a boil; cook 3 minutes.
7. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk.
8. Add cornstarch mixture to pan; cook 1 minute, stirring constantly.
9. Spoon beef mixture into an 11 x 7inch baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture.
10. Bake at 400 for 12 minutes or until browned.
11. Serve spoonfuls of potpie in a small bowl.