Sautee carrot, celery, and onion in 1 Tablespoon of butter until tender (about 5-7 minutes). Add beef and garlic and cook until meat is browned. Drain and return to skillet.

In small saucepan, melt remaining 1 Tablespoon of butter over medium-low heat and whisk in flour. Whisk for about 2 minutes. Continue whisking as you slowly add beef stock and Worcestershire sauce. Thicken gravy for 1-2 minutes.

Stir gravy into the meat mixture in the skillet. Add peas, corn, and salt to taste.

Spoon about ¾ cup of the meat mixture into each of 4 individual ramekins. Top each dish with about ¼ cup mashed potatoes.

Bake in 350 degree oven for approximately 20-30 minutes, or until heated through and potatoes are browned on top.