| | FILLING |
| 10 | oz | Beef round steak; trimmed and cut into thin 2" strips |
| 2 | c | Chopped onions |
| 1 | cn | (8-oz) reduced-sodium tomato sauce |
| 3/4 | c | Defatted reduced-sodium beef broth |
| 1 | | Carrot; thinly sliced |
| 1 | pk | (10-oz) frozen succotash; thawed |
| 2 | lg | Bay leaves |
| 1 1/4 | ts | Dried thyme leaves |
| 1/4 | ts | Dry mustard |
| 1/4 | ts | Freshly ground black pepper |
| 1/4 | ts | Salt (optional) |
| | TOPPING |
| 1 1/2 | c | Water |
| 1 | tb | Butter or margarine |
| 2/3 | c | 1 percent low-fat milk |
| 1 1/2 | c | Instant mashed potato flakes |
| 2 | ts | Instant minced onions |
| 1/4 | ts | Salt (optional) |
| 1/8 | ts | Garlic powder |
| 1/4 | c | Shredded reduced-fat Cheddar Cheese |
