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Bake the potatoes until tender.
In a skillet, cook the ground beef, onion, and garlic until browned.
Add the carrots, peas, beef stock, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Simmer until thickened.
Slice the baked potatoes in half and scoop out the insides, leaving a thin shell.
Mash the potato insides and mix with the beef mixture.
Spoon the cottage pie filling back into the potato shells.
Top with shredded cheddar cheese.
Bake until the cheese is melted and bubbly.