Stuffed Mashed Potato Cups With Ground Beef

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Ingredients

For the Potato Mixture

1.2 kg potatoes (peeled and cut into chunks)

2 tbsp butter

1 egg

Salt and pepper to taste

2–3 tbsp chopped fresh dill

Optional: 2 tbsp grated parmesan (extra flavor)

For the Meat Filling

400 g ground beef (or lamb, turkey, or chicken)

1 medium onion, finely chopped

1 clove garlic, minced

1 small red bell pepper, diced

2 tbsp tomato paste

1 tbsp olive oil

Salt and pepper to taste

½ tsp paprika

½ tsp cumin

Optional: chili flakes for heat

For Topping

1 cup shredded mozzarella or cheddar

Fresh dill for garnish

Instructions

  1. Prepare the Mashed Potatoes
  2. Add the peeled potatoes to a pot of salted water.
  3. Boil until soft, about 15–20 minutes.
  4. Drain and mash until smooth.
  5. Add butter, egg, salt, pepper, and chopped dill.
  6. Mix until you have a smooth, moldable consistency.
  7. Let the mixture cool slightly so it’s easier to shape.
  1. Cook the Meat Filling
  2. Heat oil in a skillet over medium heat.
  3. Sauté onions until soft and translucent.
  4. Add the garlic and cook 1 minute.
  5. Add the ground meat and cook until browned.
  6. Add bell pepper, tomato paste, salt, pepper, paprika, and cumin.
  7. Cook 5–7 minutes until the mixture thickens and becomes aromatic.
  8. Remove from heat and set aside to cool slightly.
  1. Shape the Potato Cups
  2. Line a baking tray with parchment paper.
  3. Wet your hands slightly to prevent sticking.
  4. Take a handful of the potato mixture and form a thick disc.
  5. Press the middle to create a deep well (as shown in the picture).
  6. Repeat until all potato cups are formed.
  1. Fill and Top
  2. Spoon the cooked meat mixture into each potato well.
  3. Press lightly to pack the filling.
  4. Sprinkle generously with shredded cheese on top.
  1. Bake

Preheat oven to 200°C (392°F).

Bake for 20–25 minutes, or until the cheese is melted and beautifully golden.

  1. Serve

Garnish with fresh dill.
Serve hot with a side salad, steamed vegetables, or yogurt sauce.

Tips for Best Results

Add grated cheese into the mashed potato mixture for extra richness.

Cool the potato mash before shaping; it becomes easier to work with.

You can substitute beef with chicken, turkey, or vegan mince.

Add mushrooms or peas for extra texture in the filling.

Brushing the edges of the potato with a bit of butter helps achieve a golden color.

Storage & Reheating

Refrigerate: Up to 3 days in an airtight container.

Freeze: Wrap individually and freeze up to 2 months.

Reheat: Oven at 180°C for 10 minutes (best texture).

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