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Close-up of Stuffed Mashed Potato Nests on a neutral plate, showing the toasted ridges and fresh dill garnish.

Stuffed Mashed Potato Nests with Savory Beef and Fresh Dill

These Stuffed Mashed Potato Nests feature golden-brown toasted potato rings filled with a glistening, savory ground beef and red pepper reduction. Garnished with fresh dill and smoked paprika, they are the ultimate Pinterest-worthy comfort food appetizer.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 nests
Course: Dinner, Lunch
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 3 lbs Yukon Gold potatoes 1.36kg, peeled and cubed
  • 2 large egg yolks For structural binding
  • 1/4 cup heavy cream 60ml
  • 2 tbsp unsalted butter 30ml, melted for brushing
  • 1 lb ground beef 450g, 90/10 lean
  • 1 large red bell pepper finely diced
  • 1 large yellow onion finely diced
  • 2 tbsp tomato paste 30ml
  • 1/4 cup beef stock 60ml
  • 1/4 cup fresh dill 10g, finely chopped
  • 1 tsp smoked paprika for dusting

Equipment

  • 1 Piping Bag with Star Tip Essential for creating the ridged nest shape.
  • 1 Potato Ricer Ensures a lump-free mash for smooth piping.

Method
 

Prepare the Potato Base
  1. Boil 3 lbs (1.36kg) of cubed Yukon Gold potatoes in salted water for 15-20 minutes until tender. Drain and steam dry.
  2. Rice the potatoes and mix with 2 egg yolks and 1/4 cup (60ml) heavy cream until smooth and thick.
Shape and Bake Nests
  1. Using a piping bag and star tip, pipe 3-inch circles onto a lined baking sheet, then pipe 2-3 rings on the outer edge to create a nest.
  2. Brush with melted butter and bake at 400°F (200°C) for 15-20 minutes until ridges are golden-brown.
Cook Filling and Assemble
  1. Brown 1 lb (450g) ground beef with onion and red pepper. Stir in 2 tbsp (30ml) tomato paste and 1/4 cup (60ml) beef stock. Simmer until glistening.
  2. Fill the nests with the beef mixture and bake for 5 more minutes. Garnish with fresh dill and smoked paprika.

Notes

Use Yukon Gold potatoes for the best structural integrity and flavor.
Ensure the beef mixture is reduced until glistening to prevent the potato nests from becoming soggy.