In a large skillet over medium heat, sauté onion and garlic until fragrant and translucent, about 3-4 minutes. Add ground meat, breaking apart as it browns for 5-7 minutes. Stir in peas and carrots, tomato paste, Worcestershire sauce, and season with salt and pepper. Let simmer for 5 minutes.

While the filling simmers, peel and chop the potatoes, boil in salted water for 15-20 minutes until fork-tender. Drain, return to pot, and mash with butter and cream until smooth. Season with salt and pepper.

Preheat the oven to 400°F (200°C). Grease ramekins or muffin tin. Divide meat filling among ramekins, topping with mashed potatoes, creating peaks with a fork.

Bake for about 20 minutes until the tops are golden brown.

Remove from oven, let cool for 5 minutes before serving. Garnish with parsley.