1 lb. ground chuck
1 med. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can Franco American Brown Gravy
1 (16 oz.) can Del Monte peas & carrots, mixed
1/4 tsp. thyme leaves
Instant mashed potatoes (enough to serve 8)
1/4 c. grated cheddar cheese

Saute ground chuck and onion; drain excess fat. Season with salt and pepper. Add cans of brown gravy and peas and carrots. Add thyme leaves. Pour into 2 quart Corning Ware skillet. Prepare potatoes and spoon on top of meat and gravy. Sprinkle with cheese. Bake at 375 degrees for 30 to 35 minutes. Serves 6 to 8.