Crash Recipe

Prepare ingredients

If you haven't already, warm the mashed potatoes so they're easy to spread (microwave 1–2 minutes). Measure and have the rest of the ingredients ready. Thaw the frozen vegetables under cold running water if needed and drain.

Brown beef

Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Add the diced onion and cook 3–4 minutes until translucent. Add the ground beef and break it up with a spoon. Cook 6–8 minutes until browned and no longer pink.

Season and aromatics

Stir in minced garlic, kosher salt, black pepper and smoked paprika. Cook 30–45 seconds until fragrant. Add 1 tablespoon Worcestershire sauce and stir to combine.

Make gravy

Sprinkle 2 tablespoons all-purpose flour over the beef mixture and stir to coat. Cook 1 minute to remove raw flour flavor. Slowly pour in 1 cup beef broth while stirring to avoid lumps. Bring to a gentle simmer and cook 2–3 minutes until the sauce thickens.

Add vegetables

Stir in 1 cup frozen mixed vegetables and simmer 2 more minutes until heated through. Taste and adjust seasoning with additional salt and pepper if needed.

Assemble and top

Reduce heat to low. Spoon the warm mashed potatoes over the beef-and-vegetable mixture, spreading evenly to cover. Dot the potatoes with 1 tablespoon butter and 2 tablespoons milk then use the back of a spoon to create an even, slightly rustic surface. Sprinkle 1/2 cup shredded cheddar evenly over the top.

Crisp and finish

Place the skillet under a preheated broiler on high (or transfer to a 400°F/200°C oven) and broil/bake 3–6 minutes until the cheese is melted and the potato edges are golden. Watch carefully to avoid burning.

Serve

Remove from oven, let rest 3 minutes. Sprinkle chopped parsley and optional crispy fried onions on top. Drizzle hot sauce to taste if using. Serve hot, scooping portions so each gets beef filling and cheesy potato top.