Heat oven to 450°F. 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 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.
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.
Nutrition information per serving: 481 Calories; 225 Calories from fat; 25g Total Fat (13 g Saturated Fat; 3 g Monounsaturated Fat;) 77 mg Cholesterol; 1325 mg Sodium; 41 g Total Carbohydrate; 4 g Dietary Fiber; 19 g Protein; 3.7 mg Iron; 3 mg NE Niacin; 0.2 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.4 mg Zinc; 25.5 mcg Selenium; 0 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Niacin, and Vitamin B6.