Mashed potatoes are a classic comfort food, but this recipe takes them to a whole new level by shaping them into edible “nests” filled with a savory ground beef and vegetable mixture, then baked with melted cheese on top. These stuffed mashed potato nests are visually appealing, hearty, and incredibly delicious—perfect for family dinners, special occasions, or as an impressive side dish.
This recipe blends seasoned mashed potatoes with fragrant dill, forming a base that is creamy yet firm enough to hold a generous filling of sautéed ground beef, bell peppers, tomatoes, and herbs. The final touch—a sprinkle of mozzarella melted over the top—adds richness and a satisfying cheesy finish.
Ingredients
For the Mashed Potatoes:
- 3–5 large potatoes, peeled and cubed
- 3½ tablespoons (50 g) butter
- A bunch of fresh dill, chopped
- Salt, smoked paprika, black pepper, oregano (to taste)
For the Filling:
- 500 g (1.1 lbs) ground beef
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 large tomato, chopped
- 70 g (2.5 oz) tomato paste
- A bunch of fresh parsley, chopped
- Salt and black pepper (to taste)
For the Topping:
- 100 g (3.5 oz) mozzarella cheese, shredded
Instructions
1. Prepare the mashed potatoes
Peel and cube the potatoes, then place them in a pot of salted water. Bring to a boil and cook until tender—about 15–20 minutes depending on the size of the cubes. Drain well and return the potatoes to the pot.
Add butter to the hot potatoes and mash until smooth. Mix in the chopped dill, and season with salt, smoked paprika, black pepper, and oregano to taste. The mixture should be thick enough to hold its shape. Allow to cool slightly before forming the nests.
2. Cook the meat filling
In a skillet over medium heat, cook the chopped onion in a small amount of oil until soft and translucent—about 4 minutes. Add the garlic and stir for another minute until fragrant.
Add the ground beef to the pan and cook, breaking it up with a spoon, until browned and no longer pink. Stir in the diced bell pepper and cook for 2–3 minutes.
Next, add the chopped tomato and tomato paste. Mix well and allow the filling to simmer gently for about 5–7 minutes, until thickened. Season with salt, black pepper, and stir in the chopped parsley. Remove from heat and set aside.
3. Form the potato nests
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Using clean hands or a spoon, shape scoops of the mashed potato mixture into small nests on the baking tray. Press down the center to create a well for the filling, and build up the sides slightly to hold it in.
If the mixture sticks, lightly oil your hands to shape more easily. You should be able to form 8–10 nests depending on the size.
4. Fill and top
Spoon the cooked meat mixture into the center of each potato nest, packing it in without overflowing.
Sprinkle a generous amount of shredded mozzarella cheese over the top of each filled nest. You can use more or less cheese depending on your preference.
5. Bake
Place the tray in the preheated oven and bake for 15–20 minutes, or until the cheese is melted and slightly golden, and the edges of the potato nests are lightly crisped.
For extra browning, you can place the tray under the broiler for an additional 2–3 minutes at the end.
6. Serve
Let the nests cool for 5 minutes before serving. Use a spatula to lift each one carefully from the tray. Serve them warm, garnished with extra parsley or a sprinkle of smoked paprika for color.
Serving Suggestions
These stuffed mashed potato nests can be served as a complete meal alongside a green salad or steamed vegetables. They also make a beautiful side dish for roasted chicken, baked fish, or grilled vegetables.
For a festive touch, consider serving them in individual ramekins. They’re excellent for entertaining since they look elegant and are easy to serve in portions.
Make-Ahead Tips
You can prepare the mashed potatoes and the meat filling a day ahead and store them separately in airtight containers in the fridge. When ready to bake, simply form the nests, fill them, top with cheese, and bake as directed.
Leftover baked nests can be stored in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through.
Substitutions and Variations
- Instead of ground beef, you can use ground chicken, turkey, or even a lentil-and-vegetable mix for a vegetarian version.
- Swap out mozzarella for cheddar, provolone, or a blend of cheeses for a different flavor.
- Add finely chopped spinach or grated carrots to the mashed potatoes for added nutrients and color.
- For a Middle Eastern touch, add ground cumin and cinnamon to the beef filling.
- You can also make mini nests for party appetizers using a muffin tin instead of a tray.
Why This Recipe Works
Mashed potatoes are a blank canvas for flavor, and by seasoning them well and baking them into a form, they provide the perfect edible container. The savory meat and tomato filling adds richness and heartiness, while cheese gives a gooey topping that makes each bite indulgent. The fresh herbs like dill and parsley brighten the overall flavor, and the result is balanced, comforting, and family-friendly.
Final Thoughts
These stuffed mashed potato nests are a creative twist on classic ingredients, combining textures and flavors in a satisfying, all-in-one dish. They’re adaptable, freezer-friendly, and make a striking presentation for any dinner table. Whether you serve them as a side, main dish, or party food, they’re sure to be remembered and requested again.