Wash the meat, dab dry and cut into small cubes. Peel, clean and finely dice the carrots. Blanch peas and carrots in boiling salted water for about 2 minutes. Wash parsley, shake dry and chop finely, except for something to garnish.
Heat the fat in a saucepan. Brown the meat briefly, dust with flour and sauté. Gradually add milk and cream while stirring and simmer for about 5 minutes.
Heat the pies in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 2-3 minutes. Add peas, carrots and parsley to the ragout about 1 minute before the end of the cooking time, season with salt and pepper.
Place the pies on plates and fill with the ragout. Garnish with parsley leaves.