In a large skillet, over medium-high heat, cook and crumble the ground beef until it's no longer pink and cooked through.

Add the diced onion, diced bell pepper, and garlic into the skillet pan and continue cooking, while stirring occasionally, until all the vegetables are softened. About 5 minutes. Drain any excess grease/fat from the skillet pan.

Add the diced potatoes, Worcestershire sauce, salt, black pepper, paprika, and thyme to the meat mixture in the skillet. Stir to combine.

Stir in the beef broth. Cover the skillet pan with a lid and let it simmer, over medium-low heat, for about 15-20 minutes, or until the potatoes are fork tender and cooked through. Stir occasionally during the simmer time.

Remove the lid and sprinkle the shredded cheddar cheese over the top of the beef and potatoes. Cover the skillet again with the lid and let it sit for about 2 minutes to allow the cheese to melt.

Remove the skillet pan from the heat and allow it to cool for a few minutes before serving. Enjoy!