Prepare the mashed potatoes: Peel and boil the potatoes in salted water until tender. Drain, then mash the potatoes with warm milk, butter, salt, and black pepper. Set aside.

Cook the meat filling: Heat some butter and vegetable oil in a pan. Sauté the onions, garlic, and grated carrots until soft. Add the minced beef and chicken, season with salt, black pepper, and sweet paprika, and cook until browned. Stir in the dill and spring onions, then let the mixture cool for 20-30 minutes.

Mix with eggs: Once cooled, mix the meat filling with the eggs to help bind the mixture.

Assemble the casserole: Preheat the oven to 180°C (350°F). Grease a baking dish with butter. Spread half of the mashed potatoes at the bottom, then layer the meat mixture on top. Finish with the remaining mashed potatoes, spreading it evenly over the top.

Bake: Bake the casserole for 25-30 minutes until the top is golden and crispy.

Sauté the vegetables: In a pan, melt butter and sauté the onions, garlic, and grated carrots until soft. Add the mushrooms and cook until golden.

Make the sauce: Sprinkle the flour over the mushrooms and stir well. Gradually add the cream, stirring constantly to avoid lumps. Add the warm milk, season with salt, black pepper, and nutmeg, and cook until the sauce thickens.

Finish and serve: Pour the creamy mushroom sauce over the baked casserole before serving.

Prepare the salad: In a large bowl, mix the cucumbers, tomatoes, and salad mix. Drizzle with olive oil and French mustard, and season with salt and black pepper. Toss to combine.

Chill: Refrigerate for 15-20 minutes before serving for a refreshing side dish.