Preheat the oven to 400°F (200°C).

In a large skillet over medium heat, add the ground beef, and cook until browned. Drain any excess fat.

Add the diced onion and minced garlic to the browned beef and sauté until the onion is translucent.

Stir in the frozen vegetables, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for an additional 3 to 5 minutes until the vegetables are heated through.

Transfer the beef mixture to a greased 9x13-inch baking dish, spreading it out evenly.

In a mixing bowl, combine the flour, baking powder, garlic powder, and salt.

Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Mix in the shredded cheddar cheese.

Gradually add the buttermilk to the dry ingredients until just combined; be careful not to overmix.

Drop spoonfuls of biscuit dough onto the beef mixture, covering it as evenly as possible.

Place the baking dish in the preheated oven and bake for 25-30 minutes or until the biscuit topping is golden brown and cooked through.

Remove the casserole from the oven and brush the hot biscuit topping with melted butter. Sprinkle dried parsley over the top for added flavor and garnish.

Let it cool for a few minutes before serving. This dish is perfect on its own or paired with a side salad.