Quick Shepherd's Pie

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

Sprinkle the shredded cheddar cheese in an even layer across the top of the potatoes, covering as much surface as you can see.

Step 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.

Step 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.