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

Ingredient Substitutions

• Instead of Herb Mix: dried basil and thyme
• Instead of Smoked Paprika: regular paprika
• Instead of Ground Beef: ground turkey, ground lamb
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Red Onion: yellow onion
• Instead of Parsley: cilantro
• Instead of Salt: sea salt
• Instead of Oregano: Italian seasoning
• Instead of Breadcrumbs: panko, crushed crackers
• Instead of Vegetable Oil: canola oil, olive oil
• Instead of Cabbage: green cabbage
• Instead of Carrot: parsnip
• Instead of Potatoes: sweet potatoes
• Instead of Cumin: ground coriander
• Instead of Ground Black Pepper: white pepper
• Instead of Portobello Mushrooms: cremini mushrooms, button mushrooms
• Instead of Spinach: kale, Swiss chard
• Instead of Mozzarella Cheese: provolone, monterey jack
• Instead of Mozzarella Balls: mini mozzarella pearls
• Instead of Butter: margarine
• Instead of Milk: half‑and‑half, plant‑based milk
• Instead of Tomato Paste: ketchup (reduced)
• Instead of Soy Sauce: tamari
• Instead of Mustard: yellow mustard
• Instead of Coriander: cumin
• Instead of Parmesan Cheese: pecorino romano

Equipment Needed

• Whisk
• Fine Grater
• Coarse Grater
• Mixing Bowl
• Chopping Board
• Chef's Knife
• Large Pot
• Frying Pan
• Baking Sheet
• Parchment Paper
• Silicone Spatula (optional)
• Silicone Brush (optional)
• Masher
• Oven

Critical Steps — Do Not Skip

• Mixing the ground beef by hand to achieve proper texture
• Ensuring potatoes are fully cooked before mashing
• Sealing the parchment roll tightly to prevent filling leakage
• Baking to an internal temperature of 160°F (71°C)
• Applying sauce and finishing bake uncovered for a golden crust

Chef Tips from the Video

• Use a fine‑mesh sieve to sift the breadcrumbs for a lighter texture.
• Grate the mozzarella directly onto the meat before rolling for even melt.
• Warm the milk to about 110°F so it incorporates smoothly into the mash.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap the cooled roll tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat roll, wrap it tightly, and refrigerate up to 24 hours before baking.
• Mashed potatoes can be made a day ahead; reheat gently with a splash of milk.

Frequently Asked Questions