In a large skillet over medium heat, start by browning the ground beef. Use a wooden spoon to break it apart as it cooks. This step releases those lovely beef juices, creating a rich base for your filling. Cook it until browned, about 5-6 minutes. Drain any excess fat to keep the dish from becoming greasy.

Once the beef is cooked, add in the finely chopped yellow onion. This should be sautéed alongside the beef until the onions become translucent, about 3-4 minutes. You’ll start to notice that wonderful fragrance!

After the onions have softened, stir in the Worcestershire sauce. Stirring it into the meat and onions allows the flavor to deepen.

Dump in the frozen mixed vegetables. There’s no need to thaw them; they will cook in the mixture. Stir everything together for about a couple of minutes. This step infuses the vegetables with the beef flavor, which makes every bite delicious.

Pour in the beef broth and add the tomato paste. Stir until it’s completely mixed in. Sprinkle in the flour, sea salt, black pepper, Italian herbs, and smoked paprika. Cook this mixture for about 5-7 minutes until it thickens. The aroma in your kitchen is going to be amazing!

In a greased baking dish, spread the meat mixture evenly on the bottom. Carefully spoon the refrigerated garlic mashed potatoes on top, smoothing it out with a spatula. Make sure to cover the filling completely, sealing in all that juicy goodness.

Place your assembled shepherd's pie in a preheated oven set at 375°F (190°C). Bake for about 25 minutes, or until the top is golden brown and the filling is bubbling. It’s hot, it’s cheesy, it’s everything you want on a plate!