Shepherd's Pie with Savory Pot Roast

Ingredients

• 1.5 cups baking potato cubed peeled
• 1.3 cups beef broth low-sodium undiluted canned
• 0.5 cup carrots sliced
• 0.5 cup celery sliced
• 1 tablespoon flour 
• 1.5 teaspoons chives fresh divided chopped
• 0.5 cup green beans fresh sliced
• 1 tablespoon nonfat cream alternative sour
• 0.3 cup onion sliced
• 0.3 teaspoon pepper 
• 1.5 cups savory pot roast cubed
• 0.1 teaspoon salt 
• 0.5 ounce sharp cheddar cheese shredded reduced-fat
• 3 tablespoons skim milk 
• 2 teaspoons no-salt-added tomato paste 
• 0.5 cup turnips cubed
• 0.5 teaspoon vegetable oil 
• 0.5 teaspoon worcestershire sauce low-sodium

Equipment

• frying pan
• sauce pan
• oven
• pot
• hand mixer

Directions

1. Place first 4 ingredients in a saucepan; bring to a boil, reduce heat, and cook 4 minutes.
2. Add green beans; cook 5 minutes. Coat a nonstick skillet with cooking spray; add oil.
3. Place over medium-high heat until hot.
4. Add onion; saute 5 minutes.
5. Sprinkle flour over onion; stir.
6. Add broth mixture to onion; stir.
7. Add Worcestershire sauce, tomato paste, and pepper; cook over medium heat until thickened, stirring frequently.
8. Add Savory Pot Roast; cook 2 minutes.
9. Cook potato in boiling water to cover 10 minutes or until tender.
10. Drain; mash.
11. 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.
12. Spread potato topping over beef mixture; crisscross with tines of fork.
13. Bake, uncovered, at 350 for 20 minutes.
14. Sprinkle with cheese and remaining chives; bake 5 minutes.