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In 12-inch skillet, cook beef, onion and garlic over medium-high heat 4 to 5 minutes, stirring frequently, until beef is no longer pink; drain. Stir in frozen mixed vegetables, thyme, salt and pepper.
In 4-cup glass measuring cup, add broth and flour, beating with whisk to combine. Add broth mixture to skillet; heat to boiling. Cook 8 to 10 minutes over medium-high heat, stirring occasionally, until mixture is slightly thickened.
Meanwhile, make mashed potatoes as directed on pouch; stir in cheese until melted and 2 tablespoons of the parsley.
To serve, divide beef mixture among bowls; top with potatoes. Sprinkle with paprika; garnish with remaining 2 tablespoons parsley.