Prepare your meat base
In a pan over low heat, sauté the chopped onion until translucent.
Add the ground meat and cook until lightly browned. Season with salt and pepper.
Mix the cabbage, pepper and garlic
Add the shredded cabbage and diced bell pepper to the meat. Stir in the garlic cloves. Cook over low heat, stirring occasionally, until the vegetables are tender.
tomato seasoning
Add the tomato sauce and stir gently. Simmer, covered, for another 5 minutes. Adjust the seasoning with salt and pepper.
Cook the potatoes
Cook the peeled and diced potatoes in salted water for 20 to 25 minutes, until tender. Drain and set aside.
Mashed potatoes
Mash the cooked potatoes, then add 2 eggs, dill, salt and pepper to obtain a soft and tasty mash.
Assemble the casserole dish
Line an 18 cm (7.1 in) round baking tin with greased baking paper.
Spread half of the mashed potatoes evenly in the pan.
Spread over the entire meat mixture, smoothing to form a layer.
Cover with the remaining mashed potatoes, flattening gently.
Sprinkle 80g of mozzarella on top.
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