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Boil potatoes until soft, then mash them with butter, salt, and the egg. Set aside to cool.
In a pan, heat olive oil and sauté onion, carrot, and bell pepper until soft.
Add garlic and stir until fragrant, then add ground beef and cook until browned.
Mix in tomato paste, chopped tomato, paprika, salt, and pepper. Cook for another 5–7 minutes.
Stir in chopped parsley and remove from heat.
Preheat oven to 200°C (390°F). Grease a muffin tin or small ovenproof bowls.
Spoon the mashed potato into each cup and press up the sides to form nests.
Fill each nest with the beef mixture. Top with Parmesan and cheddar.
Bake for 15–20 minutes or until the tops are golden.
Garnish with cherry tomatoes and more parsley if desired.
Serving and storage tips:
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