Hearty Shepherd's Pot Roast Pie

Ingredients:

• 1 package (17 ounces) Refrigerated Fully Cooked Boneless Beef Pot Roast With Gravy or au jus
• 1 package (24 ounces) refrigerated mashed potatoes
• 1/2 teaspoon dried thyme leaves, crushed
• 1-1/2 cups shredded Italian blend cheese
• 2 cups frozen mixed vegetables

Cooking:

1. Heat oven to 450°F.  Heat mashed potatoes according to package directions.
2. Meanwhile remove beef pot roast from container; reserve gravy or au jus for another use.  Shred pot roast in medium bowl with 2 forks; stir in thyme.
3. Spray 8 x 8 glass baking dish with cooking spray.  Spread 1/2 of potatoes over bottom of dish; sprinkle with 1/2 cup cheese.  Top evenly with shredded beef and vegetables; sprinkle with 1/2 cup cheese.  Spread remaining potatoes over the top; sprinkle with remaining 1/2 cup cheese.
4. Bake, covered, in 450?°F oven 15 minutes.  Uncover; continue baking 10 to 12 minutes or until heated through and edges begin to brown.  Let stand, loosely covered, 10 minutes before serving.