Put beef, potato, onion, salt, pepper, cinnamon, allspice, and water in skillet. Simmer over medium heat for 30 minutes.
While meat mixture cooks, soak 4 matzoh sheets in warm water until they are very soft — almost mushy.
Squeeze moisture out of the wet matzoh using papering towel. Press matzoh onto bottom and sides of a 9-inch pie pan.
Brush matzoh with 1 tablespoon vegetable oil and place in oven for 2 to 3 minutes.
After meat is finished cooking, spoon onto matzoh crust.
Soak remaining matzoh in warm water until soft. Place pieces of softened matzoh on top of meat mixture to form an outer crust. When finished, brush with remaining vegetable oil and then bake for 20 minutes.
Excerpted with permission from Jewish Holidays Cookbook (DK Publishing).