Number of People
Prepare the ingredients.
For the mashed potatoes: Pour 300 ml of water in the bowl. Put chopped potatoes in the steamer basket and place it inside the bowl.
Pressure Cooking Time: 14 mins.
Discard water from the bowl. Remove potatoes from the steam basket and place them into the bowl.
Add 1 large tbsp of butter, 100 ml milk (or cream) and grated Parmesan cheese. Mash (using a plastic utensil) until creamy.
For the filling: Heat oil in Ingenio saute pan and cook onions over low heat until soft.
Add beef, breaking up the mince and cook over medium heat. Scatter flour on top of mince and continue cooking for another 3 minutes until meat is no longer pink.
Add tomato passata, Worcestershire sauce, paprika, thyme and parsley. Cook for another 3 minutes and season with salt and pepper to taste. Cool slightly.
Spread the mashed potato over the beef mixture. Brush the mashed potato with melted butter and bake in a 180C oven for 20 minutes or until golden.
Spoon out portions and serve with green beans.