Potato and Beef Roll recipe
This Potato and Beef Roll is a hearty and flavorful dish that’s perfect for a family dinner or a special gathering. Made with seasoned ground beef wrapped in a soft mashed potato layer and baked to perfection, this dish offers a delightful combination of textures and rich flavors. Serve it with a side of fresh salad or a tangy dipping sauce for a complete meal!
Preparation: 30 minutes
Cooking: 40 minutes
Total Time: 1 hour 10 minutes
Ingredients:
For the potato layer:
– 4 large potatoes, thinly sliced
– 1 cup shredded mozzarella cheese
– 1/2 cup grated feta cheese
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1 tablespoon olive oil
For the filling:
– 1 pound ground beef
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon dried oregano
– 1/2 cup chopped spinach
– 1/2 cup shredded cheddar cheese
Instructions:
Preheat oven to 375°F (190°C).
– Line a baking sheet with parchment paper.
Prepare the potato layer:
– Arrange thinly sliced potatoes in overlapping rows on the parchment paper.
– Sprinkle with mozzarella, feta, salt, pepper, and garlic powder.
– Drizzle with olive oil.
– Bake for 20 minutes, until tender.
Cook the filling:
– In a skillet, cook ground beef over medium heat.
– Add onion, garlic, paprika, salt, pepper, and oregano.
– Stir in spinach and cook until wilted.
– Remove from heat and mix in shredded cheddar.
Assemble the roll:
– Spread the beef mixture evenly over the baked potato layer.
– Carefully roll up using the parchment paper as a guide.
Bake:
– Return to the oven and bake for 15 minutes, until golden and set.
Serve:
– Slice into thick rounds and serve warm.
Tips & Tricks
Use Starchy Potatoes
– Russet or Yukon Gold potatoes work best for a smooth and firm mash that holds its shape when rolled.
Drain Excess Moisture
– After boiling the potatoes, let them sit for a few minutes to release steam. This prevents a soggy roll.
Season Well
– Add garlic, onions, and herbs to the beef for extra flavor. A dash of Worcestershire sauce enhances the taste.
Chill Before Rolling
– Refrigerating the mashed potato layer for 15–20 minutes makes it easier to roll without breaking.
Use Parchment Paper
– Rolling with parchment paper helps prevent sticking and makes shaping the roll easier.
Brush with Egg Wash or Butter
– This gives the roll a beautiful golden crust when baked.
Let It Rest Before Slicing
– Allowing it to cool for a few minutes after baking helps it set and makes slicing cleaner.
Nutrition Facts (Per Serving, Approx.)
Serving Size: 1 slice (based on 6 servings)
Calories: ~350 kcal
Protein: 18g
Carbohydrates: 35g
Fats: 15g
Fiber: 4g
Sodium: 400mg