1. Prepare Oven and Dish:

• Preheat your oven to 400°F (200°C).
• Lightly grease a suitable baking dish (like a 9×9 inch square, 11×7 inch rectangle, or a 10-inch oven-safe skillet).

2. Make the Beef Filling:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned. Drain off any excess fat thoroughly.
• Add the chopped onion to the skillet with the beef and cook until softened, about 5 minutes.
• Add the minced garlic and cook for 1 minute more until fragrant.
• Stir in the paprika, dried thyme, Worcestershire sauce, tomato paste, and beef broth. Season with salt and pepper to taste.
• Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has slightly thickened.
• Remove the skillet from the heat and stir in the 1 cup of shredded cheddar cheese until melted and combined.
• If not using an oven-safe skillet, transfer this beef mixture to your prepared baking dish and spread evenly.

3. Make the Biscuit Dough:

• In a medium bowl, whisk together the all-purpose flour, baking powder, garlic powder, and salt.
• Add the cubes of cold unsalted butter to the flour mixture.
• Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.  
• Stir in the 1 cup of shredded cheddar cheese and the optional chopped fresh parsley.
• Add the milk and stir with a fork or spatula just until the dough comes together and is moistened. Do not overmix; the dough should be slightly shaggy.

4. Top and Bake:

• Drop large spoonfuls of the biscuit dough evenly over the hot beef filling in the skillet or baking dish.
• Gently spread the dough slightly with the back of the spoon to cover most (but not necessarily all) of the surface. A rustic, bumpy topping is expected.
• Place the dish in the preheated oven. Bake for 20–25 minutes, or until the biscuit topping is puffed, golden brown, and cooked through (a toothpick inserted into a biscuit should come out clean).

5. Brush with Garlic Butter (Optional) and Serve:

• While the cobbler bakes (during the last few minutes), prepare the optional garlic butter. In a small bowl, mix the 2 tablespoons of melted butter with the 1/4 teaspoon garlic powder and 1 teaspoon chopped parsley.
• As soon as the cobbler comes out of the oven, immediately brush the hot biscuit topping with the prepared garlic butter.
• Let the Cheddar Bay Ground Beef Cobbler sit for about 5-10 minutes before serving. This allows the filling to set slightly.
• Serve warm, scooping portions of the filling and biscuit topping together.