These stuffed mashed potato nests are crispy on the outside, pillowy inside, and stuffed with a savory beef and veggie filling that feels like a little celebration in every bite. They mix creamy mashed potatoes, smoky paprika, and a juicy tomato-beef center for a flavor combo that’s warm, comforting, and a bit playful like a miniature shepherd’s pie in a nest.
Make this when you want a dinner that: helps use up leftover potatoes, impresses without fuss, and gives picky eaters a fun, handheld meal. If you want a crunchy side, try crispy smashed carrots alongside these nests for an easy, colorful plate.
Why You’ll Love This Recipe
- Ready in about an hour and fits weeknight schedules.
- Uses basic pantry ingredients and simple veggies.
- Fun to make with kids or to serve at a casual dinner party.
- Freezes well for quick reheats (make extra and save time later).
Ingredients
For the Mashed Potato Nests
- 3–5 large potatoes, peeled and chopped
- 3.5 tbsp (50 g) butter, at room temperature
- A bunch of fresh dill, chopped
- Salt, to taste
- Smoked paprika, to taste
- Black pepper, to taste
- Oregano, a pinch
For the Filling
- 1.1 lbs (500 g) ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 large tomato, chopped
- 2.5 oz (70 g) tomato paste
- A bunch of fresh parsley, chopped
- 3.5 oz (100 g) mozzarella cheese, shredded
Step-by-Step Instructions of Stuffed Mashed Potato Nests
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain well.
- Mash the potatoes with butter, chopped dill, smoked paprika, oregano, salt, and pepper until smooth and creamy.
- Preheat the oven to 400°F (200°C). Grease a muffin tin or line with paper cups.
- Spoon the mashed potatoes into the muffin cups, pressing down in the center to form a shallow nest. Chill the nests in the fridge for 10 minutes to firm up.
- Heat a skillet over medium heat and add a splash of oil. Sauté the chopped onion and garlic until soft and fragrant, about 3 minutes.
- Add the ground beef to the skillet. Cook, breaking it up, until browned and cooked through.
- Stir in the diced red bell pepper, chopped tomato, and tomato paste. Season with salt, black pepper, and a pinch of smoked paprika. Simmer for 5–7 minutes until the mixture thickens.
- Remove the beef mixture from heat and stir in chopped parsley.
- Fill each chilled potato nest with a spoonful of the beef mixture. Top with shredded mozzarella cheese.
- Bake the filled nests in the preheated oven for 12–15 minutes, until the edges are golden and the cheese is melted and bubbly.
- Let the nests rest for 3–5 minutes before removing from the tin. Serve warm.
Tips for Success
- Use starchy potatoes (like Russets) for fluffier mash that holds shape.
- Chill the potato nests before filling to prevent them from collapsing when baked.
- Drain potatoes well to avoid watery mash a little extra butter fixes dryness better than extra milk.
- Use fresh herbs at the end of cooking for a brighter flavor.
Substitutions & Variations of Stuffed Mashed Potato Nests
- To Make It Vegan/Gluten-Free: Replace ground beef with cooked lentils or crumbled tempeh and use vegan butter and shredded dairy-free cheese. Ensure seasonings and tomato paste are gluten-free.
- Variations:
- Swap ground beef for cooked shredded chicken or turkey.
- Stir in grated cheddar instead of mozzarella for a tangier top.
- Add chopped mushrooms to the filling for extra umami.
- Mix in frozen corn or peas to boost veggies and color.
Storage Instructions of Stuffed Mashed Potato Nests
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warm to keep the edges crisp.
- Freezer: Freeze baked nests on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F (190°C) oven for 15–20 minutes.
- Make-Ahead: Prepare mashed potato nests and keep them chilled in the muffin tin for up to one day before filling and baking. Prepare filling ahead and reheat before stuffing.
Frequently Asked Questions (FAQ) of Stuffed Mashed Potato Nests
Can I make these with leftover mashed potatoes?
Yes cooled mashed potatoes work great. If they’re dense, stir in a little melted butter or warm milk to loosen before shaping.
Can I bake the nests without the filling first to make them extra crispy?
Absolutely. Blind-bake the nests at 400°F (200°C) for 8–10 minutes, then fill and return to the oven for the final bake.
How do I keep the nests from sticking to the muffin tin?
Grease the tin well with butter or oil, or use silicone liners or parchment muffin cups for easy release.
Final Thoughts
Stuffed Mashed Potato Nests bring comfort, ease, and a bit of fun to the dinner table. They fit busy nights, picky eaters, and small gatherings, and they’re a great way to make humble potatoes feel special. If you try this Stuffed Mashed Potato Nests recipe, leave a comment and a star rating to let others know how it went your quick tip might be the reason someone else’s dinner turns out perfectly.
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Stuffed Mashed Potato Nests
Crispy on the outside and soft on the inside, these stuffed mashed potato nests are filled with a savory beef and veggie mix, making for a comforting and fun meal.
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
- 3–5 large potatoes, peeled and chopped
- 3.5 tbsp (50 g) butter, at room temperature
- A bunch of fresh dill, chopped
- Salt, to taste
- Smoked paprika, to taste
- Black pepper, to taste
- Oregano, a pinch
- 1.1 lbs (500 g) ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 large tomato, chopped
- 2.5 oz (70 g) tomato paste
- A bunch of fresh parsley, chopped
- 3.5 oz (100 g) mozzarella cheese, shredded
Instructions
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain well.
- Mash the potatoes with butter, chopped dill, smoked paprika, oregano, salt, and pepper until smooth and creamy.
- Preheat the oven to 400°F (200°C). Grease a muffin tin or line with paper cups.
- Spoon the mashed potatoes into the muffin cups, pressing down in the center to form a shallow nest. Chill the nests in the fridge for 10 minutes to firm up.
- Heat a skillet over medium heat and add a splash of oil. Sauté the chopped onion and garlic until soft and fragrant, about 3 minutes.
- Add the ground beef to the skillet. Cook, breaking it up, until browned and cooked through.
- Stir in the diced red bell pepper, chopped tomato, and tomato paste. Season with salt, black pepper, and a pinch of smoked paprika. Simmer for 5–7 minutes until the mixture thickens.
- Remove the beef mixture from heat and stir in chopped parsley.
- Fill each chilled potato nest with a spoonful of the beef mixture. Top with shredded mozzarella cheese.
- Bake the filled nests in the preheated oven for 12–15 minutes, until the edges are golden and the cheese is melted and bubbly.
- Let the nests rest for 3–5 minutes before removing from the tin. Serve warm.
Notes
Use starchy potatoes for fluffier mash. Chill the nests before filling to prevent collapse. Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Global
- Diet: None