Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the onion and cook for 3 minutes, stirring frequently.

Add the garlic and tomato paste. Cook for 1 minute, stirring often.

Raise the heat to medium-high. Add the ground beef, salt, rosemary, thyme, paprika, and black pepper. Stir to combine, then spread the beef into a single layer. Cook for 2 minutes.

Stir and continue cooking for 2–3 more minutes, or until browned. Stir often and break up large pieces with a wooden spoon or spatula.

Lower the heat to medium-low. Add 1 to 2 tablespoons of butter (depending on how much fat was rendered—if there’s about 2 tablespoons of fat in the pan, add just 1 tablespoon of butter).

Once the butter melts, stir in the flour. Cook for 1–2 minutes, stirring frequently to cook out the raw flour taste.

Slowly pour in the beef broth while stirring briskly, scraping up any browned bits from the bottom of the pan. Stir until fully incorporated. Add the Worcestershire sauce.

Bring the sauce to a simmer (raise the heat if needed). Then lower the heat to medium-low, cover, and cook for 15 minutes. Stir occasionally and adjust the heat as needed to maintain a gentle simmer.

Meanwhile, defrost the vegetables by cooking them for about half the time listed on the package.

Add the vegetables to the skillet. Raise the heat to return to a simmer, then reduce it again to medium-low. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking as the mixture thickens.

Taste and adjust salt if needed. (As a reference, we did not add any extra.)

Remove from the heat and let the filling cool slightly. It will continue to thicken as it rests.

Preheat the oven to 375°F.

Divide the mixture evenly between five (8-ounce) ramekins (or other small baking dishes), using approximately ¾ cup of filling per dish. Leave about 1 inch of space for the mashed potato topping.

Spoon or pipe the mashed potatoes over the filling, smoothing or swirling for texture.

Place the ramekins on a baking sheet to catch drips and make handling easier. Bake for 15–20 minutes, or until the potatoes are lightly golden and the filling is bubbly.

Optional: Remove from the oven, sprinkle each with ½–1 tablespoon of shredded cheddar cheese, and return to the oven for 3–5 minutes until melted.

Let stand for 5 minutes. Garnish with chopped parsley or other fresh herbs, if desired. Serve and enjoy.