Shepherd's Pie with Savory Pot Roast

Oxmoor House
2 servings.


+ Add To Shopping List
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


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.

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.

Created date

August 2009

Nutritional Information

Calories 373
Caloriesfromfat 20 %
Fat 8.4 g
Satfat 2.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 35 g
Carbohydrate 37.2 g
Fiber 0.0 g
Cholesterol 77 mg
Iron 0.0 mg
Sodium 338 mg
Calcium 0.0 mg