1. In a large skillet over medium heat, heat olive oil and sauté onion until translucent, about 3–4 minutes. Add garlic and cook for 30 seconds.

2. Add ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.

3. Stir in diced tomatoes, corn, green beans, paprika, thyme, salt, and pepper. Simmer for 5 minutes. Remove from heat.

4. While the beef mixture simmers, peel and slice potatoes into 1/8-inch rounds. Pat dry.

5. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

6. Layer half the potatoes in the dish, overlapping slightly. Sprinkle lightly with salt and pepper.

7. Spread the beef mixture evenly over the potatoes.

8. Top with remaining potato slices. Pour milk evenly over the top.

9. Cover with foil and bake for 45 minutes.

10. Remove foil, sprinkle shredded cheddar over the top, and bake uncovered for 15–20 minutes until cheese is bubbly and potatoes are tender.

11. Let rest for 10 minutes before serving. Garnish with chopped parsley if desired.