The "real" name of this is "beef and vegetable potpie", but it isn't a pie and is much yummier than it sounds. So I renamed it. We give it lots of stars (especially for being chock full of veggies) and it is pretty easy too.
1 lb ground sirloin
2C chopped zucchini
1C chopped onion
1C chopped carrot
1 tsp dried basil
1/2 tsp dried thyme
1 (8oz) package pre-sliced mushrooms
3 garlic cloves, minced
1/2C dry red wine
1/4C tomato paste
1 1/2tsp Worcestershire sauce
1/2tsp black pepper
1 (14oz) can beef broth (I don't use this much- only about 1/2-3/4C so that the topping doesn't get soggy)
2 Tb corn starch
2 Tb water
1 (11oz) can soft bread stick dough- use Italian flavored!
Preheat oven to 400 degrees.
Heat some olive oil in a large non-stick skillet over med-high heat. Add beef, cook 3 minutes or until browned, stirring to crumble. Drain. Set beef aside and wipe drippings from skillet. Heat a little olive oil in pan. Add zucchini and next 6 ingredients (through garlic). Saute for 7 min, or until soft. Return beef to pan. Stir in wine, tomato paste, Worcestershire sauce, pepper, and beef broth. Cook 3 min. Mix 2Tb cornstarch with 2Tb water, then add mixture to the pan. Cook 1 minute, stirring constantly.
Spoon beef mixture into an 11x7 inch baking dish coated with non-stick cooking spray. Separate bread stick dough into strips. Arrange strips in a lattice fashion over beef mixture.
Bake at 400 degrees for 12 minutes, or until browned.