- Heat the oil in a large oven proof skillet over medium heat. Add the ground beef and onions and cook until brown. Season with salt and pepper to taste.
- Drain all but one tablespoon of fat from the skillet.
- Stir in the garlic cloves, tomato paste, and Worcestershire sauce, and stir and cook for 1-2 minutes. Add the diced potatoes, carrots, and corn and cook for another 3 minutes.
- Slowly stir in the beef broth, using a spatula to scrape up any browned bits from the bottom. Increase the heat and bring to a gentle boil.
- Cover and cook on medium-low for 8-10 minutes, stirring occasionally, until the vegetables are almost tender. Remove the cover and continue to cook until most of the liquid is absorbed. Season the mixture to taste with salt and pepper.
- Sprinkle the cheese on top and place under the broiler for 2-3 minutes or until melted and golden brown.
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