Easy Shepherd's Pie

Heat potatoes according to package directions.

Meanwhile, in a large skillet, cook the ground beef over medium heat, breaking it into crumbles as it cooks, for six to eight minutes, until the beef is no longer pink. Drain the excess grease. Stir in the gravy mix. Add the frozen vegetables and water, and bring the mixture to a boil. Reduce the heat, and simmer until heated through, stirring occasionally.

Transfer the beef filling to a 9-inch square baking pan. Spread the heated potatoes over top, and sprinkle them with pepper. Editor’s Tip: Use the back of a spoon to even out the potatoes, which will give the shepherd's pie a smooth look. Or create a rustic look and drag a fork through the potatoes to create craggy edges.

Broil 4 to 6 inches from the heat for 10 to 15 minutes, until the potato topping is golden brown. Editor’s Tip: Not all baking pans are broiler-safe. Some glass pans can crack under the broiler’s intense heat, so make sure you use the right pan (and avoid these other common broiler mistakes).