Ingredients
Serves 6-8
4 medium potatoes (peeled and cut into chunks)
Water (enough to boil potatoes)
1 tsp (5 g) salt (for boiling potatoes)
1 medium onion (finely chopped)
1-2 tbsp olive oil (for cooking)
1-2 cloves garlic (minced)
1 carrot (diced)
2 stalks celery (diced)
450 g (1 lb) ground beef
Salt and black pepper (to taste)
½ tsp (2.5 g) smoked paprika
1 zucchini (thinly sliced)
150 g (⅓ lb) cherry tomatoes (halved)
28 g (2 tbsp) butter
28 g (2 tbsp or 1 oz) all-purpose flour
240 ml (1 cup) milk
Fresh dill (chopped, to taste)
113 g (4 oz) mozzarella cheese (shredded)
Step-by-Step Instructions
1. Cook the Potatoes
Start by peeling and cutting the potatoes into evenly sized chunks to ensure even cooking. Place the potatoes in a large pot and add enough water to cover them. Add 1 teaspoon of salt to the water, then bring it to a boil over medium-high heat. Allow the potatoes to cook for 20-30 minutes until they are fork-tender.
Continued on the next page
ADVERTISEMENT
