3 potatoes, boiled in jacket until about half done (about 10 minutes)
1 lb ground beef or lamb
1 8 oz can tomato sauce
1/2 tsp each, garlic powder, dry mint, and dry parsley
1/4 tsp ground nutmeg
1 can condensed cream of mushroom soup
1/2 can milk
1/2 cup grated Parmesan
Spray a 7x11 inch baking pan with cooking oil spray. Slice potatoes into thick slices and place in layers in the pan. In a skillet, cook beef or lamb until it has no color. Drain off excess fat. Stir in tomato sauce and spices. Spread over potatoes. Mix the soup, milk, Parmesan and egg. Spread evenly over the meat. Bake at 325 deg about one hour. Serve warm.
This is a great modification of a famous Greek dish. They always do it with lamb. They sometimes use potatoes and sometimes egg plant. Since ground lamb is sometimes not available, I developed this version. By the way, the traditional topping is a white sauce with a lot of ricotta like cheese and parmesan. This is easier and almost as good. Hence the name.