Savory Ground Beef and Veggie Roll with Mashed Potato Topping

Ingredients

• 2 pieces Eggs (large, room temperature)
• 1 tsp Herb Mix (dried Italian herb blend)
• 0.5 tsp Smoked Paprika
• 1.1 lb Ground Beef (80% lean)
• 3 cloves Garlic (peeled)
• 1 medium Red Onion (coarsely grated)
• 1 bunch Parsley (finely chopped)
• 0.5 tsp Salt
• 0.5 tsp Oregano
• 2 tbsp Breadcrumbs (plain)
• 2 tbsp Vegetable Oil (for sautéing)
• 10.5 oz Cabbage (finely chopped)
• 1 medium Carrot (coarsely grated)
• 5 medium Potatoes (cut into large chunks, skin on)
• 0.5 tsp Cumin
• 0.25 tsp Ground Black Pepper
• 2 large Portobello Mushrooms (finely chopped)
• 10.5 oz Spinach (washed and finely chopped)
• 3.5 oz Mozzarella Cheese (coarsely grated)
• 7 oz Mozzarella Balls (whole balls, placed on top)
• 1 oz Butter (unsalted, cut into cubes)
• 3.4 fl oz Milk (warm (about 110°F))
• 2.5 oz Tomato Paste
• 1 tbsp Soy Sauce
• 1 tsp Mustard (dry mustard or Dijon)
• 1 tsp Coriander (ground, optional)
• 2.5 oz Parmesan Cheese (finely grated)

Instructions

1. Make Egg‑Herb Mixture

   Crack the 2 eggs into a mixing bowl, add the herb mix and smoked paprika, then whisk until fully combined.

   Time: PT2M

2. Season the Ground Beef

   Add the egg‑herb mixture to the 1.1 lb ground beef. Stir in grated garlic, grated red onion, chopped parsley, a pinch of salt, oregano, and 2 tbsp breadcrumbs. Mix by hand until just combined; avoid over‑mixing.

   Time: PT5M

3. Sauté Cabbage and Carrot

   Heat 2 tbsp vegetable oil in a frying pan over low heat. Add the chopped cabbage, sauté 6 minutes, then add the grated carrot and continue sautéing another 5 minutes until both are tender.

   Time: PT11M

   Temperature: Low heat

4. Boil Potatoes

   Place the potato chunks in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook 18 minutes until fork‑tender, then drain.

   Time: PT18M

   Temperature: Boiling

5. Sauté Mushrooms and Spinach

   In the same frying pan, add a little more oil if needed, then add the chopped portobello mushrooms. Cook 5 minutes until golden, add the chopped spinach and sauté another 6 minutes until wilted.

   Time: PT11M

   Temperature: Medium heat

6. Combine All Fillings with Beef

   Add the sautéed cabbage‑carrot mix and mushroom‑spinach mix to the seasoned ground beef. Sprinkle with cumin and black pepper, then gently fold everything together with your hands until evenly distributed.

   Time: PT5M

7. Shape and Wrap the Roll

   Line a baking sheet with parchment paper. Spread the meat mixture into a rectangular slab about 1‑inch thick. Place the mozzarella balls evenly on top, then sprinkle grated mozzarella over them. Fold the edges of the parchment over the meat and roll tightly, sealing the ends.

   Time: PT5M

8. First Bake

   Preheat the oven to 350°F (180°C). Bake the wrapped roll for 30 minutes until the meat is cooked through.

   Time: PT30M

   Temperature: 350°F

9. Prepare Mashed Potato Topping

   While the roll bakes, mash the boiled potatoes with a masher. Add butter, warm milk, and continue mashing until smooth and creamy.

   Time: PT5M

10. Make Savory Sauce

    In a small bowl whisk together tomato paste, soy sauce, mustard, and coriander (if using). Set aside.

    Time: PT5M

11. Add Cheese to Mashed Potatoes

    Stir the grated Parmesan into the hot mashed potatoes until fully melted.

    Time: PT1M

12. Second Bake with Sauce

    Remove the roll from the oven, unwrap the parchment, and spread the mashed‑potato‑Parmesan mixture over the top. Brush the entire surface with the tomato‑soy sauce using a silicone brush. Return to the oven, uncovered, for 10 minutes.

    Time: PT10M

    Temperature: 350°F

13. Rest and Serve

    Allow the roll to rest 5 minutes before slicing. Serve warm, optionally with a side salad.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

20g

Fiber

5g