Preheat the oven to 400°F (200°C). Scrub the russet potatoes and poke holes in them with a fork. Place them on a baking sheet and bake for 45-60 minutes until tender.

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

Add diced onion and garlic, cooking until softened. Stir in carrots, peas, tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 15 minutes.

In a mixing bowl, mash the cooked potatoes with butter and milk until smooth. Stir in shredded cheddar cheese.

Once the potatoes are baked, cut them in half and scoop out some flesh to create space for the filling. Fill each potato half with the meat mixture, then top with the mashed potatoes. Place back in the oven and bake for an additional 15 minutes until golden.