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Sliced potato roll filled with spiced ground beef, tomato and green bell pepper, served over a smooth white sauce and topped with fresh mint and parsley

Potato Roll

A sheet of thinly sliced potatoes is baked with melted mozzarella until tender, then spread with a thick, spiced ground beef filling, rolled up and cut into slices.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Calories: 555
Ingredients Method Notes

Ingredients
  

For the Potato Base
  • 2 large potatoes about 1 1/2 lb / 650 g total
  • 1 1/4 cups shredded mozzarella cheese about 5 oz / 140 g
  • 2 tbsp oil for drizzling
For the Ground Beef Filling
  • 1 tbsp oil
  • 1 lb ground beef 90% lean
  • 1 tbsp ginger & garlic paste
  • 1 green bell pepper finely diced
  • 2 tbsp tomato paste
  • 1 cup canned diced tomatoes drained, about half a 14.5 oz can
  • 1 tsp salt or to taste
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1/2 tsp black pepper

Method
 

Make the Ground Beef Filling
  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain off any excess fat.
  2. Stir in the ginger & garlic paste and cook for 1 minute, until fragrant. Add the diced green bell pepper and cook for 2 minutes more.
  3. Add the tomato paste, drained diced tomatoes, salt, red chilli powder, cumin powder and black pepper. Stir well to coat the beef.
  4. Lower the heat to medium-low and simmer, stirring occasionally, until the mixture is thick and most of the liquid has cooked away, about 8–10 minutes. Set aside to cool slightly.
Bake the Potato Sheet
  1. Preheat the oven to 350°F (175°C). Line a large baking tray with parchment paper.
  2. Thinly slice the potatoes and lay them on the lined tray, overlapping the slices slightly so they form one even, continuous sheet with no gaps.
  3. Sprinkle the shredded mozzarella evenly over the potatoes, then drizzle with the oil.
  4. Bake at 350°F for 35–40 minutes, until the potatoes are tender and the cheese has melted and set.
Roll and Serve
  1. Remove from the oven and let the sheet cool until it is firm enough to handle but still pliable, about 15–20 minutes.
  2. Spread the cooked ground beef filling evenly over the potato sheet, leaving a small border along one long edge.
  3. Using the parchment paper to lift and guide it, roll the sheet up tightly from one long side into a log.
  4. Cut the roll into thick slices and serve warm.

Notes

Slice the potatoes as thinly and as evenly as you can — a mandoline makes this much easier. Thick or uneven slices will not bake through in time and the sheet will crack when you roll it.
The filling should be thick and fairly dry before it goes onto the potato sheet. A wet filling will make the roll fall apart.
Let the baked sheet cool before rolling. Rolling it straight from the oven will tear it; letting it go completely cold will make it stiff and brittle.
In the original Reel the sliced roll is served over a smooth white sauce and finished with fresh mint and parsley.