Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, approximately 7-10 minutes. Drain excess fat if necessary.

Stir in the garlic powder, paprika, salt, and pepper, mixing well to combine all the flavors.

In a large mixing bowl, combine the sliced potatoes, frozen mixed vegetables, cream of mushroom soup, and beef broth. Mix until the potatoes and vegetables are evenly coated.

Add the cooked beef and onion mixture to the bowl with the potatoes and mix until well incorporated.

Transfer the entire mixture to a greased 9x13-inch baking dish, spreading it evenly.

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

After 45 minutes, remove the foil and sprinkle the shredded cheddar cheese evenly over the top.

Bake uncovered for an additional 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are tender.