Warm olive oil in a large oven-safe skillet set over medium heat. Add ground beef and chopped onion, sautéing until the meat is browned. Season with salt and pepper as needed. Remove excess grease, leaving about one tablespoon in the skillet.

Incorporate the minced garlic, tomato paste, and Worcestershire sauce, stirring continuously and allowing the mixture to cook for 1 to 2 minutes.

Introduce the diced potatoes, carrots, and corn to the skillet, cooking for an additional 3 minutes while stirring.

Gradually pour in the beef broth, using a spatula to loosen any browned residue from the skillet’s bottom. Raise the heat to bring the mixture to a gentle boil, then reduce to medium-low, cover, and let simmer for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.

Remove the lid and cook further until most of the liquid has evaporated. Adjust seasoning with additional salt and pepper if desired.

Distribute the shredded cheese evenly across the top and transfer the skillet beneath a broiler for 2 to 3 minutes, or until the cheese melts and turns a golden hue.