Mini Shepherd's Pies

Preheat the oven to 400°F.
Place the cubed potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15–20 minutes.
Drain and mash the potatoes with butter, milk, salt, and pepper until smooth.
In a large skillet, add the ground beef, onion and garlic, cook until beef is browned, breaking it up with a spoon as it cooks.
Stir in the diced carrots and cook for another 3–4 minutes until they begin to soften.
Mix in the tomato paste and Worcestershire sauce, then pour in the broth. Let the mixture simmer for about 10 minutes, allowing the sauce to reduce slightly and the vegetables to become tender.
Stir in the frozen peas and corn and cook for an additional minute.
Spoon the meat and vegetable filling evenly into individual ramekins. Top each ramekin with a generous dollop of mashed potatoes, spreading it smoothly with the back of a spoon.
Place the ramekins on a baking sheet and bake in the preheated oven for 15–20 minutes, until the mashed potato topping is lightly golden and the filling is bubbling.
Top with shredded cheddar cheese if desired and serve.