Shepherd's Pie with Savory Pot Roast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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 |
6 ounces savory pot roast, cubed (about 1 1/2 cups) |
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 |
Directions:
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 350° for 20 minutes. Sprinkle with cheese and remaining chives; bake 5 minutes.
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