Heat the olive oil in a large 12-inch skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks, about 7-8 minutes.

Add the chopped onion and minced garlic to the skillet. Cook for 3-4 minutes, or until the onion is softened and fragrant.

Add the diced potatoes (cut into 1/2-inch cubes) to the skillet and season with salt, pepper, paprika, and dried oregano. Stir to combine everything well.

Pour in the beef broth and cover the skillet with a lid. Reduce the heat to low and cook for 20-25 minutes, or until the potatoes are tender and the liquid has mostly absorbed. Stir once or twice during cooking.

Test the potatoes with a fork to ensure they're tender all the way through. The fork should slide in easily with just slight resistance.

Sprinkle the shredded cheddar cheese evenly over the beef and potatoes. Cover again and cook for 2-3 minutes, or until the cheese has melted completely.

Remove from heat and garnish with freshly chopped parsley before serving hot.