Bake 6-8 potatoes in the oven for 1 hour at 425 degrees. See post above for my favorite way to bake them. Or, just scrub the potatoes and wrap up in tin foil (to keep the skin soft), poke some holes in it and let it bake.
In a large skillet pan over medium-high heat, cook ground turkey, onion, carrots, garlic, salt and pepper until meat is no longer pink and carrots are crisp tender (about 5-7 minutes). Break up the meat into small crumbles as you cook it. Drain if needed.
Sprinkle the flour over the meat and cook for about 1 minute, stirring constantly. Stir in the tomato paste, beef broth, Worcestershire sauce, oregano, and thyme. Stir to combine and let it come to a boil. Once boiling, reduce heat to medium-low and let simmer for 15 minutes or until thickened.
Add frozen peas and corn, stir to combine and let simmer for 5 minutes to heat through.
Open up a baked potato and gently squeeze the ends together to form a bowl shape and to loosen up the potato in the middle. Sprinkle some cheese over the potato, then top with desired amount of shepherd's pie filling, and then top with additional cheese. Serve!
Here is the weird thing about ground turkey: When we lived in Maryland the only size I could ever find was a package of ground turkey that was 1.25 lb (20 oz). Since moving here to Utah, the only size of ground turkey I can find is 1 lb (16 oz). The point is, use whatever size of ground turkey your store carries, because it obviously varies.
I love to use baby carrots for recipes like this. They are already small so it's easier to get thin slices. Plus, no peeling involved.