Finely chop the onion, garlic, and parsley, and set aside.

Grind the beef in a meat grinder, then grind it again with the boiled potato to add flavor and keep it tender.

Mix the beef with the chopped onion, garlic, and parsley. Add black pepper, ground ginger, pepper, salt, and a little oil. Mix well.

Slice the 3 potatoes and 2 tomatoes into rounds. Fry the potato slices halfway in oil, then set aside.

Spread the meat mixture evenly in a baking dish (such as a Pyrex). Bake in a preheated oven for about 15 minutes, top and bottom heat, just until the color changes. Remove from the oven, then layer the potato and tomato slices on top. Dissolve 1 tablespoon tomato paste in a cup of water and pour it over the top. Return the dish to the preheated oven.

First, bake with heat from the bottom. Once the water thickens and starts to dry, turn off the bottom heat and turn on the top heat to finish cooking and brown the top.

Alternatively, you can skip frying the potatoes. Instead, layer the raw potato slices on top, cover the baking dish with aluminum foil, and bake until cooked through. Then remove the foil and return to the oven to brown. This method is healthier and better for diets.