Start by heating olive oil in a large skillet over medium heat. Once warm, add the chopped onions and cook until they turn soft and slightly translucent, about 3–4 minutes. Add the minced garlic and stir for another 30 seconds until fragrant.

Add the ground beef directly into the skillet with the onions and garlic. Break it apart using a wooden spoon as it cooks.

Cook until fully browned and no pink remains, usually 6–8 minutes.

Pro tip: Take your time here—browning properly builds the deep flavor that makes the beef cobbler so rich and satisfying.

Stir in the tomato paste, Worcestershire sauce, paprika, thyme, salt, and black pepper. Mix well so the beef is evenly coated in seasoning.

Pour in the beef broth and stir everything together until combined.

Let it simmer for about 5–7 minutes so the sauce thickens slightly.

Pro tip: Don’t rush the simmering step—it helps the sauce develop that rich, slow-cooked taste even in a quick dinner.

Stir in the frozen mixed vegetables and let them cook directly in the sauce for about 3–4 minutes. They should be heated through but still slightly firm.

Once done, remove the skillet from heat and set aside.

In a mixing bowl, combine flour, baking powder, and salt. Add cold butter cubes and use your fingers or a pastry cutter to work it into the flour until the mixture looks crumbly.

Pour in the milk and gently mix until a soft dough forms. Fold in shredded cheddar cheese if using.

Pro tip: Don’t overmix the dough—stop as soon as it comes together to keep the topping light and fluffy.

Transfer the beef filling into a baking dish and spread it out evenly.

Scoop spoonfuls of the biscuit dough over the top, spacing them slightly so the filling can peek through.

Place the dish in a preheated oven at 375°F (190°C) and bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.

Pro tip: Keep an eye on the biscuit topping near the end—it should be golden, not pale, for the best texture and flavor.