Go Back

Stuffed Mashed Potato Nests

Savory herbed mashed potato cups filled with a thick, gooey ground beef mixture and topped with melted cheese. A satisfying comfort food main dish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 nests
Course: Main Dish, Side Dish
Cuisine: American, Comfort Food
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Mashed Potato Nests
  • 3 lbs Russet or Yukon Gold potatoes peeled and cubed
  • 0.5 cup unsalted butter
  • 0.5 cup heavy cream or milk warmed
  • 0.5 tsp garlic powder
  • 0.25 cup fresh dill finely chopped
  • 0.25 cup fresh chives finely chopped
  • 1 tsp salt plus more for boiling
  • 0.5 tsp black pepper
Savory Meat Filling
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 large yellow onion finely diced
  • 2 cloves garlic minced
  • 1 cup mixed diced vegetables e.g., carrots, celery, bell pepper
  • 0.5 cup beef broth
  • 0.25 cup tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
Topping
  • 1 cup shredded cheese Cheddar, Monterey Jack, or Mozzarella
  • fresh dill or chives for garnish

Equipment

  • Large saucepan
  • Potato masher or electric mixer
  • Large skillet
  • Baking sheet
  • Parchment paper

Method
 

  1. Boil the cubed potatoes in salted water until fork-tender (15-20 min). Drain well and return to the hot pot to steam-dry for 1-2 minutes.
  2. Mash the potatoes. Add warm butter/cream mixture, garlic powder, salt, and pepper. Mix until smooth. Fold in fresh dill and chives.
  3. Heat olive oil in a large skillet. Brown the ground beef, breaking it up. Drain excess fat.
  4. Add onion and diced vegetables; cook 5-7 minutes. Stir in garlic, thyme, and paprika; cook 1 minute until fragrant.
  5. Stir in tomato paste and cook for 2 minutes. Pour in beef broth and Worcestershire sauce. Simmer on low for 5-10 minutes until the sauce is thick and viscous. Season.
  6. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  7. Scoop the mashed potatoes onto the sheet (about 1/2 cup each). Use the back of a spoon to create a deep 'nest' well in the center of each.
  8. Spoon the thick meat filling into the center of each potato nest.
  9. Top generously with shredded cheese.
  10. Bake for 15-20 minutes, until bubbling and cheese is golden. Garnish with fresh dill and serve immediately.

Notes

Mashed potatoes can be made a day ahead and stored in the fridge. Use a piping bag with a star tip for a decorative edge on the nests. Ensure the meat filling is thick before filling the nests.