Step 1: Make the Mashed Potatoes

Start by boiling the peeled and cubed potatoes in a large pot of salted water until they are soft and fork-tender. Drain them thoroughly to remove all excess moisture. While still warm, mash the potatoes with butter until smooth and creamy. Stir in the finely chopped fresh dill, smoked paprika, oregano, and black pepper to infuse the mash with aromatic, herby depth. Taste and adjust the salt to your preference.

Allow the mashed potatoes to cool slightly so they’re easier to handle. Using your hands, a spoon, or a mold, shape the mash into small nests and place them on a parchment-lined baking sheet. These nests should have a raised edge to cradle the savory filling.

Step 2: Prepare the Filling

In a skillet over medium heat, brown the ground beef until no longer pink, breaking it up with a spoon as it cooks. Add the finely chopped onion and cook until translucent, then stir in the minced garlic, red bell pepper, diced tomato, and tomato paste. Let the mixture simmer and thicken slightly—about 10–12 minutes.

Season generously with salt, pepper, and add the chopped parsley at the end for a touch of freshness. Remove the pan from the heat and let the mixture cool slightly before assembling the nests.

Step 3: Assemble and Bake

Preheat your oven to 375°F (190°C). Carefully spoon the savory beef mixture into each potato nest, pressing gently to pack it in. Sprinkle a generous layer of grated mozzarella over each filled nest.

Transfer the tray to the oven and bake for 15–20 minutes, or until the cheese is melted, bubbly, and golden on top. Let the nests cool slightly before serving to ensure they hold their shape when plated.