BAKED POTATOES & MASH: Prick cleaned potatoes with a fork. Rub each potato with olive oil and sprinkle with salt and pepper. Wrap each potato in foil and bake on a baking sheet for about 1 hour or until done. (Insert a sharp knife to make sure they are done.) Or you can cook seasoned potatoes in the microwave (without foil) for about 10 minutes, rotating after 5 minutes.
Carefully cut the tops off the potatoes and scoop the insides into a bowl, leaving a 1/4-inch wall around the skin. Add the milk, butter and salt to the bowl of potato and mash until smooth. If you’ll be piping the potatoes, place them into a piping bag fitted with a large star tip; set aside.
FILLING: In a large skillet, heat the oil over medium-high heat. Add the onions and garlic, sauté until translucent. Add the ground beef and cook, breaking into smaller pieces, until browned and cooked through. Drain excess grease.
Sprinkle the flour over the beef; stir to combine, until no longer white. Add the beef broth, tomato paste, Worcestershire sauce, salt, pepper and frozen veggies to the pan. Bring to a simmer and cook until the sauce has thickened. Remove from the heat.
Fill each potato with the beef mixture. Pipe the mashed potatoes over the filling, covering the meat mixture. (You may have leftover mashed potatoes.)
Bake for 15 to 20 minutes, or until the tops of the potatoes start to brown. (I broiled the tops the last minute or two.) Enjoy!