Ingredients
Scale
- 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