Peel and chop the potatoes into even chunks, boil in salted water for 15-20 minutes until fork-tender, drain, and mash with butter, milk, salt, and pepper. Set aside.

In a skillet over medium heat, add olive oil and sauté diced onion for 5-7 minutes until translucent. Add minced garlic and cook for 1 more minute.

Add ground beef to the skillet, breaking it apart while cooking for 8-10 minutes until browned. Drain excess fat.

Stir in tomato paste and Worcestershire sauce, pour in beef broth, and season with salt, pepper, and paprika. Simmer for 5 minutes.

Add mixed vegetables, stir and cook for 2-3 minutes until heated through.

Preheat oven to 400°F (200°C). Transfer beef mixture to a baking dish and spread evenly, then layer mashed potatoes over the top.

Optional: Sprinkle shredded cheddar over the mashed potatoes.

Bake for 20-25 minutes until golden brown and bubbling.

Let rest for 5 minutes before serving.