Dice the potatoes into small chunks about ¼-12 inch, set aside.
Heat the olive oil in a large, deep pan over medium-high heat.
Add the diced carrots, onion, bell pepper, beef, salt & pepper to taste, garlic, and Worcestershire sauce.
Cook, stirring around constantly for about 5-6 minutes until the beef is no longer pink.
Drain any remaining liquid and grease from the pan and return the meat and vegetable mixture back to your pan on the stove.
Add the potatoes and beef broth to the pan. Use a spoon to push the potatoes down until covered by the liquid as much as possible.
Reduce the heat on the stove to medium-low, simmer uncovered for 10-15 minutes, just until potatoes are fork tender.
Remove pan from heat, stir in the cream cheese, and ½ of the shredded cheese.
Top the beef and potatoes with the remaining cheese. Place a lid on the pan and allow to sit for 2-3 minutes until cheese is melted.
NOTE: Make sure to check the potatoes between 8-10 minutes and again every minute after that, gently, with a fork. You don't want them to cook to long or they will become mashed potatoes.NOTE: Leftovers can be stored in an airtight container and should be eaten within 2 days for best results.