1. In a large 12-inch nonstick skillet over medium heat, heat the oil; carefully add the vegetable mixture, garlic, salt and pepper. Cook, until the vegetables are starting to soften, 5-7 minutes or so. Add the meat and stir.
2. Sprinkle the flour over the meat and cook over medium to medium-high heat for a minute or so, stirring constantly. Stir in the tomato paste, broth, Worcestershire sauce, oregano and thyme. Bring to a simmer 10 minutes until the mixture is thickened. Add additional broth if you would like thinner sauce.
3. To serve, gently slice open the hot baked potatoes. Serve immediately.