- 3-5 large potatoes
- 3.5 tbsp (50 g) unsalted butter
- A bunch of fresh dill, finely chopped
- Salt, smoked paprika, black pepper, oregano (to taste)
- 1.1 lbs (500 g) ground beef
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 large tomato, diced
- 2.5 oz (70 g) tomato paste
- A bunch of fresh parsley, finely chopped
- 3.5 oz (100 g) mozzarella cheese, shredded
Instructions
1. PREPARE THE POTATOES
- Peel and cube the potatoes.
- Boil them in salted water until fork tender (about 15-20 minutes).
- Drain well and let cool slightly.
2. MASH THE POTATOES
- In a large bowl, add the cooked potatoes and butter.
- Mash until smooth and creamy. Stir in chopped dill, smoked paprika, salt, black pepper, and oregano.
- Taste and adjust seasoning. Set aside.
3. COOK THE BEEF FILLING
- Heat a skillet over medium heat. Add the ground beef and cook until browned.
- Add diced onion and minced garlic. Sauté until the onion becomes soft and translucent.
4. ADD THE VEGETABLES
- Stir in red bell pepper and diced tomato. Let it cook for 5 minutes until softened.
5. ADD TOMATO PASTE AND PARSLEY
- Add tomato paste and mix well. Cook until everything is evenly combined.
- Turn off the heat and stir in the chopped parsley.
6. FORM THE POTATO NESTS
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