In a bowl, mix the herbs of Provence, 1 tsp salt and 2 tbsp Bavarian mustard. For more piquancy of meat rolls, you can also add mustard.
Cut the meat into slices, about 1 cm thick, beat off on both sides and cover with a fragrant mixture on both sides.
Cover the slices with cling film and leave on the table for about 30 minutes to marinate.
While the meat is marinated, prepare the filling. Half of the eggplant and 1/2 of the bell peppers, cut into slices, about 1 cm wide and fry until soft.
Quail eggs to boil to readiness.
Blanch the beans in salted water, literally 5 minutes.
Fry finely chopped onions and carrots, grated on a coarse grater. Then add the chopped parsley, salt and mix.
All the ingredients for meat rolls are ready.
Spread the filling on meat slices and roll into rolls. Roll quail eggs together with fried carrots and onions.
The baking dish ( I have 18 cm) is lined with foil, so that the free edges hang down and tightly lay the rolls in the form. Cover with foil and bake in a preheated 170 - 180°C oven for about 1.5 hours.
While the meat part of the pie is baked, prepare mashed potatoes.
To do this, boil the potatoes until tender, along with 1 carrot.
Drain the water and add salt, butter, 3 egg yolks to the potatoes and mix everything thoroughly in the puree.
Put some mashed potatoes in a bowl, add the carrots and puree everything with a blender until smooth. After adding the carrots, the potato mass became a little runny, so I added 2 tablespoons of flour and mixed everything.
Transfer the finished mass to a pastry bag with a nozzle.
Remove the foil from the finished meat rolls and put them back in the baking dish.
Apply mashed potatoes to the meat layer, evenly, on all sides.
To keep the cake in shape, you can put it in detachable sides.
Decorate the cake with carrot mass on top and put it in a preheated 180* oven, for 15-20 minutes, so that the potatoes "grab".
The finished cake is decorated to your liking and can be served to the table.