Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add diced onion and minced garlic to the skillet and sauté until softened, about 3 minutes.
Add ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 6-8 minutes.
Season the beef mixture with salt, black pepper, dried thyme, and paprika. Stir to combine and cook for an additional 2 minutes. Remove from heat.
Lightly grease a 9×13 inch baking dish.
Arrange half of the sliced potatoes in an even layer on the bottom of the baking dish.
Spread the cooked ground beef mixture evenly over the potatoes.
Layer the remaining sliced potatoes on top of the beef mixture.
Pour beef broth evenly over the layered potatoes and beef.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and sprinkle shredded cheddar cheese evenly over the top.
Return the casserole to the oven uncovered and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
Remove from oven and let the casserole rest for 5 minutes before serving.