2 pounds large red or white potatoes, 1/2 inch slices (unpeeled)
1 pound 85% ground beef or lamb (or mix of both)
1 small/medium yellow onion
1 bunch flat leaf parsley
2 garlic cloves, minced
1 teaspoon allspice
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
2 large tomatoes, 1/2 inch slices
1 (8oz can) Hunts tomato sauce
Place over rack in the center of the oven and pre-heat to 375-F. Set aside a 13x9x2 inch casserole dish.
Add potatoes to a pot and cover with cold water. Boil until barely tender. Drain.
Add onion, parsley, garlic, allspice, salt, and pepper to a food processor. Pulse until chopped well, but not too finely. Pour into a large bowl. Add the beef to the bowl and mix together with a fork until well combined.
Smash the meat onto the bottom of the casserole dish. Allow the meat to run up the sides of the dish. Make the meat thinner in the center (the meat shrinks while it cooks, and thickens the center).
Cover the meat evenly with sliced potatoes.
Cover the potatoes evenly with sliced tomatoes.
Sprinkle a little salt and allspice on the top of the tomatoes.
Pour the tomato sauce into a bowl or measuring cup. Fill the empty can 3/4 of the way up with water. Pour the water into the tomato sauce and mix.
Pour the tomato sauce mixture evenly over the top of the casserole.
Bake for 45 minutes, or until the sauce begins to bubble around the edges.
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