Place lamb and onion in medium high-sided skillet over medium-high heat. Cook 6 to 8 minutes or until meat is cooked through, stirring occasionally and breaking up meat with side of spoon. Spoon off and discard any excess fat.

Stir in flour, tomato paste, salt and pepper; cook 1 minute, stirring constantly. Stir in broth, thyme and Worcestershire; heat to boiling over medium-high heat.

Reduce to medium-low; simmer 5 minutes or until mixture is thickened, stirring occasionally. Remove from heat; stir in peas and carrots.

Soften pie crust according to package directions. Preheat oven to 375 degrees F. On lightly floured work surface, roll pie crust to 14 inches diameter. Using 4.5-inch round cutter (or small bowl), cut 6 rounds from crust.

Press each round into muffin cup. Transfer to oven and bake 10 to 11 minutes or until lightly browned.

Divide lamb mixture between muffin cups.

If necessary, microwave mashed potatoes 1 to 2 minutes or until warm and spreadable. Spread potatoes over lamb mixture. Sprinkle with paprika. Transfer to oven and bake 20 to 25 minutes or until potatoes are golden brown.

Served garnished with parsley, if desired.