Heat the oil in a large oven-safe skillet over medium heat. Add the mushrooms and cook out the liquid, about 7 minutes. The mushrooms will get moist and then dry as the liquid evaporates.
Add onion, pepper, and carrot and sautee until soft, 5-7 minutes.
Mix in the garlic and cook 30 seconds longer.
In the skillet, mix in the Moroccan seasonings, paprika, cumin and salt and pepper to taste. Toss to coat the veggies.
Add the chicken broth and the beef. Stir to combine.
Place the spinach on top and cover the skillet. The spinach will wilt down from the heat of the skillet.
Once wilted, fold the filling together to mix evenly.
Reheat the potatoes in the microwave.
Using a spatula, drop the potatoes over the filling in large dollops.
Gently spread the potatoes into an even layer, covering the top.
Preheat the broiler to high.
Place the skillet under the broiler with a watchful eye, until the potatoes are just browning on top.
Carefully remove the skillet from the oven and allow to cool 5 minutes before serving.