Preheat your oven to 375 degrees. Set out a 9x13 baking pan.

In a large skillet over medium heat cook the ground beef and chopped onion until no pink remains and the meat is done.

Sprinkle the gluten free flour over the beef mixture and then stir until it's dissolved into the beef mixture. This takes 2-3 minutes for the flour to soak up the grease.

Add beef broth, frozen vegetables, worcestershire sauce, salt, pepper, thyme and oregano. Stir together and bring the mixture to a boil and then lower the stovetop temperature to medium low and let the mixture simmer for 5-6 minutes until the sauce thickens.

While the beef mixture is simmering prepare the instant potatoes according to the instructions on the packet.

Pour the meat mixture into the 9x13 baking dish. Cover this with the shredded cheddar cheese. Top that with the an even layer of the prepared instant potatoes.

Bake at 375 degrees for 20-25 minutes until the filling is bubbling and the potatoes are very lightly browned.

Let cool slightly and then serve.