Dinner in a Nest
Elevate your weeknight dinners with this savory and irresistible "Dinner in a Nest" recipe, a creative twist on classic comfort food that's as visually stunning as it is delicious. Featuring crispy, golden potato nests baked to perfection and filled with a hearty medley of seasoned ground beef, sautéed vegetables, and tender peas, this dish is a showstopper straight from your muffin tin. Topped with melted cheddar cheese and a sprinkle of fresh parsley, each bite is a delightful combination of crispy, cheesy, and savory goodness. Perfect for family dinners or an impressive appetizer, this 60-minute recipe brings together simple ingredients like russet potatoes, ground beef, and tomato paste, transforming them into a fun and satisfying meal. Whether you're looking for a kid-friendly favorite or a crowd-pleasing comfort dish, "Dinner in a Nest" is a must-try!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 pound ground beef
- 1 medium, grated carrot
- 0.5 cups frozen peas
- 1 small, finely chopped yellow onion
- 2 minced garlic cloves
- 2 tablespoons tomato paste
- 0.5 cups beef broth
- 1 tablespoon Worcestershire sauce
- 0.5 teaspoons dried thyme
- 1 cup shredded cheddar cheese
- 2 tablespoons, chopped (for garnish) parsley
Instructions
Preheat the oven to 400°F (200°C). Grease a standard muffin tin with cooking spray or a light coating of olive oil.
Peel the russet potatoes and use a box grater to shred them. Place the shredded potato in a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the shredded potato with 2 tablespoons of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of pepper. Mix well.
Divide the potato mixture evenly into the muffin tin, pressing it down and up the sides to form nests. Bake in the oven for 20 minutes or until golden brown and crispy.
While the nests are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and grated carrot. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon as it cooks. Drain any excess fat if necessary.
Stir in the tomato paste, beef broth, Worcestershire sauce, dried thyme, and remaining salt and pepper. Cook for 3-4 minutes until the mixture thickens slightly.
Stir in the frozen peas and cook for another 1-2 minutes until they're heated through. Remove the skillet from heat.
Remove the potato nests from the oven and carefully spoon the beef mixture into each nest. Sprinkle the tops with shredded cheddar cheese.
Return the muffin tin to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Allow the nests to cool slightly before carefully removing them from the tin. Garnish with chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 7.0 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 286 mg | 22% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1929 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
