Heat 2 tablespoons of olive oil in a large stainless-steel pan over medium-low heat. Add the ground beef and Italian sausage, breaking them apart as they brown. Cook for about 8-10 minutes until the meats are fully browned, stirring frequently.

Once the meats are browned, stir in 1 diced sweet onion and 3 minced garlic cloves. Sauté for about 3-4 minutes or until the onion becomes translucent and fragrant. Add 3 cups of frozen mixed vegetables and cook for another 5 minutes.

Create space in the pan and add 2 tablespoons of tomato paste, toasting it for 1 minute while stirring. Mix in 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, along with salt and pepper to taste. Pour in 1 cup of gluten-free broth, allowing it to simmer uncovered for 30 minutes.

While the filling simmers, wash 2 russet potatoes and 1 sweet potato. Slice thinly using a mandoline to about 1/8 inch thick. Optionally dust with rice flour to help absorb moisture.

Preheat your oven to 400°F (200°C). In a greased pie dish, layer half of the potato slices at the bottom. Spoon the meat and vegetable filling evenly over the potatoes, sprinkle with paprika and cheese, then top with remaining potato slices, more cheese, and small dots of butter.

Cover the pie with foil, sealing around the edges. Bake for 30 minutes, then remove foil and continue baking for 25-30 minutes until the top is golden-brown and bubbling.

Once baked, let the pie rest for 10 minutes to help the layers set for easy slicing. Before serving, sprinkle fresh chopped parsley on top.