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Heat olive oil in a skillet over medium heat.
Add onion and cook 3–4 minutes until softened.
Stir in garlic; cook 30 seconds.
Add beef, season with salt and pepper, and cook until browned.
Stir in sweet potatoes and carrots.
Add tomato paste, Worcestershire, thyme, rosemary, and broth.
Simmer 10–12 minutes until vegetables are tender and mixture thickens.
Stir in peas and remove from heat. Let cool slightly.
Preheat oven to 375°F (190°C).
Roll out pie crust and cut rounds to fit ramekins or muffin cups.
Press crust into greased cups.
Fill with beef mixture.
Top with another crust round or pastry lattice.
Seal edges and brush with egg wash.
Cut small vents on top.
Bake 25–30 minutes until golden brown and bubbling.
Cool 5–10 minutes before serving.