Pastelle (Moroccan Potato Pie)

Meat
2 tablespoons olive oil
1 onion, finely chopped
1 lb ground beef
1/8 teaspoon nutmeg
1 teaspoon salt
½ teaspoon white pepper
1 teaspoon cumin
1 teaspoon ground coriander
1 bay leaf
1 cup water
1 lemon, juiced
½ cup chopped Italian parsley
4 large eggs, boiled, peeled and sliced

Mashed Potatoes
2 tablespoons kosher salt for water to boil potatoes
10-12 large golden or russet potatoes, peeled
1 tablespoon turmeric
salt, to taste
½ teaspoon white pepper
2 egg yolks
1 tablespoon olive oil
1 egg, beaten (for egg wash)

In a deep pan, over medium heat, warm olive oil. Add chopped onion and sauté until starts to soften.
Add the ground beef and sauté. Use a wooden spoon to break up the meat into small pieces.
Add the spices and bay leaf and sauté for a few minutes.
Add water, then cover the pan and simmer for 30 minutes.
When the water has evaporated, add the parsley and cook for an additional 5 minutes.
Stir in the lemon juice, then remove from heat.
Drain any excess liquid and set aside.
Preheat oven to 350°F.
Fill a large pot halfway with water, add kosher salt and bring to a boil.
Add the turmeric and potatoes, then cover the pot, and simmer over low heat for 45 minutes until fork tender.
Drain the potatoes, reserving ½ cup of liquid.
Mash the potatoes and slowly add the reserved liquid.
Salt to taste, then add pepper and egg yolks. Separate into two portions.
Use olive oil to grease the inside of a large oven safe dish.
Spoon one half of the potatoes on the bottom of the dish.
Spoon the meat over the first layer, making sure not to compress the potato layer.
Place the egg slices evenly over the meat.
Lightly spread the remaining potato mixture over the meat and eggs. Use a fork to etch a diagonal pattern in the potatoes.
Brush the egg wash over the top layer of potatoes and bake for 45-60 minutes, until the top of the pie turns golden brown