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Simple Beef Burgundy Over Pastry Shells

1 (1 3/4 to 2 1/2 pounds) package fully-cooked boneless beef pot roast with gravy
4 frozen unbaked puff pastry shells
8 ounces baby carrots
8 ounces sliced fresh mushrooms (2 1/2 cups)
1/2 cup Burgundy wine
1/2 teaspoon dried thyme
1/4 teaspoon ground pepper

1. Prepare pastry shells according to package directions.
2. Remove beef pot roast from package; transfer gravy to Dutch oven. Add remaining ingredients; bring to a boil. Reduce heat to medium-low; cook 7 to 8 minutes or until vegetables are tender, stirring occasionally.
3. Cut pot roast into 1-inch pieces. Add to stew; heat through. Serve over pastry shells.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.