Hearty shepard's pot roast pie is an updated classic. This version features additional layers of potatoes and cheese complementing the seasoned pot roast and vegetable mixture.

1 package (17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy or au jus1 package (24 ounces) refrigerated mashed potatoes½ teaspoon dried thyme leaves, crushed1½ cups shredded Italian cheese blend2 cups frozen mixed vegetablesHeat oven to 450 degrees. Heat mashed potatoes according to package directions.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.Spray 2-quart baking dish with cooking spray. Spread ½ of potatoes over bottom of dish; sprinkle with ½ cup cheese. Top evenly with shredded beef and vegetables; sprinkle with ½ cup cheese. Spread remaining potatoes over the top; sprinkle with remaining ½ cup cheese.Bake, covered, for 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.Makes 4 servings.

Nutrition information per serving: 481 calories; 25 g fat (13 g saturated fat; 3 g monounsaturated fat); 77 mg cholesterol; 1325 mg sodium; 41 g carbohydrate; 4.0 g fiber; 19 g protein; 3.0 mg niacin; 0.2 mg vitamin B6; 2.6 mcg vitamin B12; 3.7 mg iron; 25.5 mcg selenium; 5.4 mg zinc.Recipes and photos courtesy The Beef Checkoff