1 onion
2 cloves garlic
1 1/2 tbsp. olive oil
1 lb. ground beef or turkey
Salt and pepper
1 tsp. dried thyme
1 tsp. dried marjoram
1 1/2 lb. potatoes
16 oz. can whole tomatoes
3 tbsp. bread crumbs
1 tbsp. chopped parsley

Heat oven to 450 degrees. Oil a 2 quart glass casserole. Chop onion and garlic. Cook onion in 1 tablespoon oil until soft. Add garlic and cook 1 minute. Crumble beef into pan, add 1 teaspoon salt, 1/2 teaspoon pepper, thyme, marjoram and cook until browned. Peel potatoes and cut into thin slices. Drain and chop tomatoes. Add tomatoes and bread crumbs to beef. Arrange half of the potatoes, overlapping, on bottom and half way up sides of baking dish. Pack beef into potato shell. Cover with potato slices. Spread with 1/2 tablespoon oil. Bake until browned, 30 to 35 minutes. Invert onto serving dish and sprinkle with parsley.