Bake the Potatoes:

Preheat oven to 400°F (200°C).
Scrub potatoes, rub with olive oil and salt, and pierce with a fork.
Place on a baking sheet and bake for 50-60 minutes until tender.
Prepare the Shepherd’s Pie Filling:

Heat olive oil in a skillet over medium heat.
Add ground beef or lamb, breaking it apart as it browns. Drain excess grease.
Stir in onions, garlic, carrots, peas, and corn. Cook for 5 minutes until softened.
Add tomato paste, Worcestershire sauce, thyme, salt, and pepper.
Pour in beef broth and simmer for 5 minutes until thickened.
Make the Mashed Potato Topping:

Once potatoes are baked, slice off the tops and scoop out some of the flesh, leaving a sturdy shell.
In a bowl, mash the scooped potato with heavy cream, butter, salt, and pepper until smooth. Stir in shredded cheese if using.
Assemble the Stuffed Potatoes:

Fill each baked potato shell with the shepherd’s pie meat mixture.
Spoon the mashed potatoes on top, spreading evenly.
Bake & Serve:

Return stuffed potatoes to the oven for 10 minutes until the tops are slightly golden.
Garnish with fresh herbs if desired and serve warm.