Cumberland Pie


1 tablespoon vegetable oil
2 carrots, peeled and thinly sliced
1/2 cup chopped onion
2 pounds ground beef
1 (18-ounce) jar beef gravy
1/2 teaspoon thyme leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (24-ounce) container refrigerated mashed potatoes
1 cup shredded cheddar cheese, divided
1 slice bread, toasted and finely crumbled
2 tablespoons butter, melted


Preheat oven to 375 degrees F. Coat a 1-1/2-quart baking dish or deep dish pie plate with cooking spray.

In a large skillet over medium heat, heat oil until hot; saute carrots and onion 8 minutes, stirring occasionally. Add beef and cook until beef is crumbled and no longer pink; drain. Stir in gravy, thyme, salt, and pepper; mix well. Pour mixture into baking dish.

In a medium bowl, combine potatoes and 1/2 cup cheddar cheese. Gently spoon potato mixture evenly on top of beef mixture.

In a small bowl, combine bread crumbs, the remaining 1/2 cup cheese, and butter; mix well. Sprinkle bread crumb mixture over potatoes.

Bake 30 to 35 minutes, or until bubbly and top is golden.