Boil the peeled and chopped potatoes in salted water for about 10-12 minutes until tender. Drain and mash with milk, butter, salt, and pepper until creamy.

In a large skillet over medium heat, brown the ground meat. Drain excess fat. Add onions and garlic, sautéing until translucent, about 3-5 minutes. Stir in peas, carrots, tomato paste, beef broth, and Worcestershire sauce. Simmer for an additional 3-5 minutes.

Lightly grease a muffin tin and fill each cup with the meat mixture until about 2/3 full. Top each with the creamy mashed potatoes, smoothing out with a spoon.

Preheat the oven to 400°F (200°C). Bake for 10-15 minutes until golden brown. For extra crunch, broil for an additional 2-3 minutes.

Carefully remove the pies from the tin and serve warm, garnished with fresh parsley.