Mediterranean Layered Potatoes with Meat

In a large pot, bring 1 liter of water to a boil with 2 teaspoons of oregano, 2 teaspoons of basil, and 1 teaspoon of salt. Once the water boils, add the soy granules, reduce the heat to medium, and cook for 10 minutes until the soy softens.

Meanwhile, peel the potatoes and slice them thinly. Preheat the oven to 200 °C, and line a baking dish, approximately 25 cm in diameter, with baking paper.

Drain the cooked soy, place it in a food processor, and grind it to a finer consistency (but not a complete paste). Transfer it to a large bowl, add the ground beef, tomato paste, canned chopped tomatoes, the remaining oregano and basil, paprika, and finely chopped spring onion. Season with salt and pepper, then mix thoroughly. Spread the mixture into the prepared baking dish, arrange the potato slices on top, and lightly salt them. Cover the dish with a lid or aluminum foil and bake at 190–200 °C for 40–45 minutes. Then remove the foil and bake for another 15–20 minutes until the potatoes are golden brown.