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Simple Beef Burgundy Over Pastry Shells

1 pkg. (1-3/4 to 2-1/2 lbs.) fully cooked boneless beef pot roast with gravy
4 frozen unbaked puff pastry shells
8 oz. baby carrots
8 oz. sliced fresh mushrooms (2-1/2 cups)
1/2 cup Burgundy wine
1/2 tsp. dried thyme
1/4 tsp. pepper

Prepare pastry shells according to package directions. 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. Cut pot roast into 1-inch pieces. Add to stew; heat through. Serve over pastry shells. Makes 4 servings.

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