Preheat the oven to 400 degrees F. Lay out six pieces of aluminum foil large enough to wrap around the potatoes. Rub butter on the center of the foil, leaving a 2-inch border. Sprinkle salt and pepper on the butter.

Place a potato in the center of the butter section and roll up the foil, covering the potato completely. Pierce the potato about 5-6 times with a fork. Place all potatoes on a baking sheet and bake for an hour or until tender.

While the potatoes bake, in a nonstick skillet over medium heat, add ground meat, onion, carrots, garlic, salt, and pepper. Cook until the meat is no longer pink and vegetables soften, about 5-7 minutes. Drain excess grease.

Sprinkle flour over the meat and stir continuously while cooking for a minute. Add tomato paste, broth, Worcestershire sauce, oregano, and thyme. Bring to a simmer and cook for 10 minutes until thickened.

Stir in corn and peas and simmer until heated through. Add more salt and pepper to taste if needed.

Unwrap the baked potatoes and slice them down the middle. Top with shredded cheese, then with the Shepherd's Pie filling, and add more cheese if desired. Serve immediately.