Ingredients:
Potato Layer:
3 large potatoes (approximately 900g), boiled until tender
300g of grated cheddar cheese
20ml of vegetable oil
A pinch of salt (about 4g)
Beef Mixture:
500g of minced beef
20ml of vegetable oil for cooking
1 onion, diced finely
3 green bell peppers, chopped
1 red bell pepper, chopped
3 cloves of garlic, minced
25g of tomato sauce
20g of tomato paste
A dash each of paprika, ground black pepper, and cumin

Preparation Steps:
Potato Base Preparation:
After boiling and mashing the potatoes, blend in the cheddar cheese, vegetable oil, and a sprinkle of salt until the mixture is uniformly smooth.
Beef Filling Cooking:
Warm the vegetable oil in a skillet over medium flame. Sauté the diced onion and minced garlic until they turn translucent.
Toss in the minced beef, crumbling it with a spatula, and fry until it adopts a browned hue.
Add the chopped bell peppers into the mix, letting them soften slightly.
Fold in the tomato sauce, tomato paste, and sprinkle in the paprika, black pepper, and cumin, combining well. Simmer briefly, then take off the heat to cool.
Assembling the Roll:
Preheat your oven to 180°C (350°F) and prepare a baking sheet with parchment.
Spread the mashed potato mixture onto a sheet of cling film, flattening it into a rectangle about 1/2 inch thick.
Layer the beef mixture over this base, leaving a margin at the edges.
Using the cling film for support, roll the potato layer over the beef, sealing the edges. Place this roll, seam down, onto your baking sheet.
Baking:
Lightly dab the roll with additional vegetable oil and bake for around 20-25 minutes, or until the cheese within melts and the surface turns golden.
Serving:
Allow the roll to cool slightly before cutting. Serve warm, with an optional side of sour cream or fresh greens.