Peel and cut the potatoes into roughly equal chunks. Place them in a pot, cover with cold water, add salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.

Drain the potatoes thoroughly. Return them to the warm pot (with the heat off) to let steam escape. Add butter, chopped dill, salt, smoked paprika, black pepper, and oregano. Mash until creamy and smooth.

In a skillet over medium heat, sauté chopped onion, garlic, and red bell pepper in a little oil until soft and fragrant, about 5-7 minutes.

Add the ground beef to the skillet. Break it up and cook until browned. Drain excess fat.

Stir in the diced tomato and tomato paste. Cook for 5-7 minutes, allowing flavors to meld and the tomato to soften.

Stir in chopped parsley. Season with salt and pepper to taste.

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper. Spoon the mashed potato mixture onto the sheet and shape it into nests, creating an indentation in the center of each.

Spoon the ground beef mixture into the center of each potato nest.

Sprinkle grated mozzarella cheese generously over the top of each filled nest.

Bake for 15-20 minutes, or until the cheese is melted and golden brown, and the nests are warmed through.