Preheat your oven to 400°F (200°C).

Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain off any excess grease.

Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste, Worcestershire sauce, oregano, smoked paprika, salt, and pepper. Stir well to combine everything.

Pour in the beef broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 5 minutes to allow the flavors to meld. Stir in the frozen mixed vegetables.

While the filling simmers, prepare the topping. In a large bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.

Gradually add the milk, stirring gently with a fork until a soft dough forms. Do not overmix.

Drop spoonfuls of the biscuit dough evenly over the simmering ground beef filling. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through.

While the cobbler bakes, mix together the melted butter, garlic powder, and fresh parsley. As soon as the cobbler comes out of the oven, brush the top of the biscuits with the garlic butter. Let it rest for 5-10 minutes before serving.