Roast the Potatoes: Preheat oven to 180°C (360°F). Toss diced potatoes in vegetable oil, salt, black pepper, and paprika. Spread on a baking sheet and roast for 15–20 minutes until golden on the edges.

Prepare the Beef Mixture: Heat vegetable oil and butter in a large skillet. Sauté onion until softened, about 3 minutes. Add garlic and chili peppers, cooking until fragrant.

Cook the Ground Beef: Add ground beef to the skillet. Season with salt, black pepper, and paprika. Cook until browned and no pink remains, breaking it up with a spoon.

Add Freshness: Stir in green onions, dill, and sweet-and-sour sauce. Simmer for 2 minutes, then remove from heat.

Assemble the Layers: In a baking dish, layer roasted potatoes, beef mixture, shredded cheese, and sliced tomatoes.

Bake Round One: Place dish in oven and bake for 30–40 minutes at 180°C (360°F).

Make the Egg-Cream Topping: Whisk eggs with salt, black pepper, parsley, oregano, and cream. Pour evenly over the hot casserole. Sprinkle more cheese on top.

Bake Round Two: Return to oven and bake another 15–20 minutes until the topping is set and cheese is golden.

Prepare the Side Salad: In a bowl, combine cherries, cucumber, soy sauce, lemon juice, a drizzle of vegetable oil, salt, black pepper, garlic, and dill. Toss gently to coat.

Serve: Slice the casserole into generous squares, plate with a spoonful of the cherry-cucumber salad, and enjoy hot.