Prepare the Filling: Sauté finely chopped onions and minced garlic in a skillet over medium heat for 3-4 minutes. Add ground meat, cooking for 5-7 minutes until browned. Mix in peas, carrots, tomato paste, Worcestershire sauce, salt, and pepper, and let simmer for 10 minutes.

Make the Mashed Potatoes: Peel and chop potatoes into chunks, boil in salted water for 15-20 minutes until fork-tender. Drain, return to pot, and mash with butter, cream, salt, and pepper.

Assemble the Pies: Preheat oven to 400°F (200°C). Divide meat filling into ramekins and top with mashed potatoes, smoothing out the surface.

Bake: Place the ramekins in the oven and bake for 20 minutes until tops are golden brown.

Garnish and Serve: Let cool slightly, garnish with fresh herbs or edible flowers, and serve warm.