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Pat the Heritage Ribeye Steak Cubes dry with paper towels. Season with salt and pepper, to taste.
In a large 10-inch or 12-inch cast-iron skillet over medium-high heat, heat oil until it just begins to smoke.
Working in batches, add steak and brown for 1-2 minutes on each side. Repeat with remaining steak. Transfer to plate.
To the same skillet over medium heat, melt butter. Add onions and cook, stirring occasionally, until tender, about 4-6 minutes.
Stir in thyme and tomato paste and cook, stirring frequently, until light golden-brown and fragrant, about 3-4 minutes.
Stir in flour until no lumps remain, about 1 minute.
Slowly stir in broth and Worcestershire sauce until combined. Bring to a simmer over medium-low heat.
Stir in steak. Cover and cook until steak is tender and sauce thickens, about 45-55 minutes.
Season with salt and pepper, to taste. Stir in mixed vegetables until combined. Remove from heat.
Preheat oven to 450°F. Spread mashed potatoes in an even layer over the steak mixture.
Bake until mashed potatoes are light golden-brown, about 15-20 minutes.
Top with chives, and serve.