Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

While potatoes cook, strip thyme leaves from stems, then finely chop 1 tbsp (dbl for 4 ppl). Trim green beans.

Add beef, breadcrumbs, half the thyme and 1/4 tsp garlic salt (dbl for 4 ppl) to a large bowl, then season with pepper. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Arrange meatballs on an unlined baking sheet. Bake in the bottom of the oven until golden and cooked through, 8-10 min.**

While meatballs bake, heat a large non-stick pan over medium heat. When hot, add green beans, 1 tbsp butter, 1/4 tsp garlic salt and 1/4 cup water (dbl all for 4 ppl). Cook, stirring occasionally, until water evaporates and green beans are tender-crisp, 4-5 min. Season with pepper. Transfer green beans to a plate and cover to keep warm.

Add 1 tbsp butter (dbl for 4 ppl) to the same pan and swirl the pan until melted. Add onions. Cook, stirring occasionally, until softened, 2-3 min. Sprinkle flour over onions. Cook, stirring often, until coated, 30 sec. Stir in broth concentrates, remaining thyme and 1 cup water (dbl for 4 ppl). Cook, stirring often, until gravy thickens, 3-4 min. Remove the pan from heat. Season with salt and pepper. Add Dijon, then stir to combine.

Roughly mash cheese, 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper. Divide potatoes, green beans and meatballs between plates. Pour onion gravy over meatballs.