1 package refrigerated fully-cooked boneless beef pot roast with gravy
1 package (16 to 20 ounce) refrigerated or frozen ready-to-eat mashed potatoes
1/3 cup crumbled blue cheese
1 tablespoon milk
Salt and pepper, to taste
1 teaspoon coarse-grain or Dijon Style mustard
3/4 cup canned Cheddar-flavored French-fried onions
1 tablespoon chopped fresh parsley
Prepare potatoes according to package directions. Stir in cheese, milk, salt and pepper; keep warm.
Meanwhile, remove pot roast from package. Trasnfer gravy to 2-quart microwave safe casserole. Stir in mustard. Cut pot roast into 1-inch pieces. Combine beef with gravy mixture. Cover and microwave on HIGH 6 to 9 minutes or until hot, stirring once.
Transfer beef mixture to platter; spoon potatoes around beef. Sprinkle with onions and parsley.
Serves 4.