Quick Shepherd's Pie

Ground beef and frozen vegetables in a savory gravy, topped with mashed potatoes and melted cheese. A comforting one-pan dinner ready in 25 minutes.

comfortheartyamericanbeefcreamytendermeltyweeknight

Ingredients

1
Place a 10-inch skillet or 8-by-8-inch baking dish on the stovetop over medium-high heat with no oil. Once the bottom is hot enough that water droplets immediately sizzle and disappear, about 1 minute, add the ground beef.
2
Break apart the beef with a wooden spoon, pressing it into small crumbles against the pan. Cook, stirring every 20 seconds, until no pink remains and the meat is light brown throughout, about 5–6 minutes.
3
Pour in the beef broth and scrape the bottom of the pan with the spoon to loosen any stuck brown bits. Add the frozen vegetables and stir until combined.
4
Reduce the heat to medium and simmer, uncovered, for 4 minutes until the vegetables are thawed and the liquid is hot throughout. Season with salt and pepper to taste.
5
Preheat the oven to 400°F. While it heats, prepare the mashed potatoes according to package directions and spread them evenly over the beef mixture in a single layer.
6
Sprinkle the shredded cheddar cheese in an even layer across the top of the potatoes, covering as much surface as you can see.
7
Slide the skillet or baking dish into the preheated oven and bake until the cheese is melted and just beginning to bubble at the edges, about 5 minutes.
8
Remove from the oven using oven mitts and let rest for 2 minutes before serving, so the cheese sets slightly and the filling cools just enough not to burn your mouth.

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