Ingredients:

• 1.5lb of ground beef or veal
• 2 potatoes
• 1 big onion
• 3 roma tomatoes
• 1 cup of milk
• 3 eggs
• Bunch of fresh parsley
• 2 tablespoons of all purpose flour
• 2 tablespoons of butter
• 2 tablespoons of oil
• Ground black pepper to taste
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: you can use 2 tablespoons of tomato paste instead of tomatoes, just dilute it with a cup of water before adding to the meat:

   

2. Warm up a tablespoon of oil in a big frying pan over moderate heat; peel and chop onion, add it to warmed pan and fry until soft and colored, stir occasionally:

   

3. Increase heat to high, add all ground beef, break apart and fry over until meat is not pink anymore:

   

4. While meat is cooking, blanch tomatoes, if you want less juice – remove seeds as well (I didn’t), then chop and add tomatoes to the pan, reduce heat to moderate and cook meat together with tomatoes for 10-15 mins:

   

5. Meanwhile peel potatoes, slice them into not very thin circles; warm up another pan with tablespoon of oil and fry each potato slice from one side only until colored:

   

6. Remove cooked slices from the pan to make space for the rest:

   

7. Add chopped fresh parsley to the pan with meat:

   

8. Mix meat stuffing, salt and season with ground black pepper to taste, mix again and remove pan from the burner:

   

9. Arrange half of all meat and tomatoes mix in even layer in deep baking pan of proper size:

   

10. Then arrange all fried potatoes in an even layer:

    

11. And cover with remaining of meat and vegetable mix:

    

12. Warm up oven to 355F. Put baking pan in and cook for 25-30mins:

    

13. And mean while prepare bechamel sauce and egg souffle for the casserole, start from making bechamel white sauce:
    

    

    

    

    
    

    

    

    

    
    
14. Set prepared sauce aside to cool down; separate egg yolks from egg whites:

    

15. Mix egg yolks into cooled down bechamel sauce one by one:

    

16. Beat up egg whites into strong foam (I used stand mixer) and add them to the sauce pan:

    

17. Carefully mix egg whites into sauce:

    

18. After 25-30mins in the oven, take baking pan out but keep the heat on:

    

19. Pour sauce over meat:

    

20. And even it out:

    

21. Put baking pan back to the oven for 20 mins more, make sure to not open the oven door during this time:

    

22. Then turn heat off, open oven door slightly and keep casserole in the oven for 10-15 mins more then remove pan from the oven:

    

23. Slice casserole into portion pieces and serve for lunch or dinner without side dish: