Shepherd'S Pie With Savory Pot Roast

• 1 1/4 cups canned low-sodium beef broth, undiluted
• 1/2 cup sliced carrot
• 1/2 cup sliced celery
• 1/2 cup cubed turnips
• 1/2 cup sliced fresh green beans
• Vegetable cooking spray
• 1/2 teaspoon vegetable oil
• 1/4 cup sliced onion
• 1 tablespoon flour
• 1/2 teaspoon low-sodium Worcestershire sauce
• 2 teaspoons no-salt-added tomato paste
• 1/4 teaspoon pepper
• 1 1/2 cups peeled, cubed baking potato
• 3 tablespoons skim milk
• 1 tablespoon nonfat sour cream alternative
• 1/8 teaspoon salt
• 1 1/2 teaspoons chopped fresh chives, divided
• 2 tablespoons (1/2 ounce) shredded reduced-fat sharp Cheddar cheese

1. Place first 4 ingredients in a saucepan; bring to a boil, reduce heat, and cook 4 minutes. Add green beans; cook 5 minutes. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion; saute 5 minutes. Sprinkle flour over onion; stir. Add broth mixture to onion; stir. Add Worcestershire sauce, tomato paste, and pepper; cook over medium heat until thickened, stirring frequently. Add Savory Pot Roast; cook 2 minutes.
2. Cook potato in boiling water to cover 10 minutes or until tender. Drain; mash. Add milk; beat at medium speed of an electric mixer until smooth. Stir in sour cream, salt, and 1 teaspoon chives. Spoon beef mixture into 2 (1 1/2-cup) casseroles coated with cooking spray. Spread potato topping over beef mixture; crisscross with tines of fork. Bake, uncovered, at 350u0b0 for 20 minutes. Sprinkle with cheese and remaining chives; bake 5 minutes.

beef broth, carrot, celery, green beans, vegetable cooking spray, vegetable oil, onion, flour, worcestershire sauce, nosalt, pepper, milk, nonfat sour cream alternative, salt, fresh chives, cheddar cheese

Taken from www.myrecipes.com/recipe/shepherds-pie-with-savory-pot-roast (may not work)