Shepherd's Pie

Courtesy of Weight Watchers

1 1/2 c beef broth
1/2 c peeled sliced carrot
1/2 c sliced celery
1/2 c peeled cubed turnip
1/2 c sliced fresh green beans
Cooking Spray
1/2 tsp olive oil
1/4 c sliced onion, separated into rings
1 tbs all-purpose flour
2 tsp tomato paste
1/2 tsp Worcestershire sauce
1/4 tsp epper
1/8 tsp salt
6 oz Pot Roast leftovers, cubed
1 1/2 c peeled cubed potato
3 tbs fat-free milk
1 tbs fat free sour cream
1 1/2 tsp chopped fresh chives, divided
1/8 tsp salt
2 tbs shredded sharp cheddar cheese

1. Combine first 4 ingredients in a saucepan. bring to a boil. Reduce heat and simmer 4 min. Add green beans; simmer 5 min.
2. Coat a nonstick skillet with cooking spray; add oil and place over medium0high heat until hot. Add onion; saute 5 min. Sprinkle flour over onion, stirring well. Gradually add broth mixture, tomato paste, Worcestershire sauce, pepper, and 1/8 tsp salt to onion, stirring constantly. Cook over medium heat until thick, stirring frequently. Stir in roast; cook 2 min.
3. Preheat oven to 350
4. Prepare potatoes. Drain and mash. Add milk and beat at medium speed of mixer. Stir in sour cream, 1 tsp chives and 1/8 tsp salt.
5. Spoon beef mixture into 1 (1-quart) baking dish or 2 (1 1/2c) casseroles coated with cooking spray. Spread potato mixture over beef mixture. Sprinkle with cheese and remaining chives. Bake addtl 5 minutes.

Nutritional Ingredients: 2 servings, 6 points-319 calories, 22g protein, 9.8g fat, 37.4g carbs, 5.8g fiber, 50mg cholesterol, 3.8mg iron, 1,154mg Sodium, 154mg Calcium