In a large saucepan of salted water, boil potatoes until fork-tender, about 12-15 minutes. Drain well, transfer to a bowl and mash roughly. Add the cream cheese, nutmeg, and 1/4 teaspoons each salt and pepper. Beat with an electric mixer until smooth.
Meanwhile, combine beef and pork in a large skillet set over medium-high heat. Add the onion, garlic paste, thyme, cinnamon, allspice and remaining salt and pepper. Cook, breaking up meat until browned, about 8 minutes. Stir in flour and cook for 1-2 minutes before adding broth. Bring to a boil; reduce heat and simmer for 10 minutes until thickened. Stir in frozen peas or corn.
Divide the mixture between 8 1-cup foil tart pans. Cool slightly. Spread an equal amount of potato over each meat portion.
If eating right away, wrap pies with foil and bake covered for 20 minutes. Uncover, bake about 10 minutes longer until lightly browned and serve.