In a large cast iron skillet, brown the meat in some oil or spray oil.
Add in carrots, onions, celery. Cook until onions are semi translucent and the meat is browned.
Season the meat mixture with the cumin, salt, pepper, garlic and onion powder, Worcestershire sauce, and paprika. Stir to coat all the meat and mixture. Add in bone broth and flour. Stir until the meat mixture absorbs the liquid and becomes a thicker consistency. Let simmer for 15-20m.
Dice potatoes and add to boiling water.
After 20 minutes, potatoes should be tender. Drain potatoes and place them into a mixing bowl.
Add in butter, garlic and heavy cream. Mash together until the potatoes are creamy and can form high peaks.
Preheat oven to 375* degrees
Layer mashed potatoes on top of the meat in the skillet. The layer should be on the thicker side.
Place skillet on middle rack. Let bake for 15-20. Mashed potatoes should begin to brown.
Move the skillet to the broil rack (top rack) for 5-10 minutes or until sides are bubbling and are crisp. Serve immediately!