Boiling salted water

1-1/2 lbs. ground lean beef

3 tablespoons butter or margarine

1 large onion, finely chopped

1 sweet red bell pepper, seeded, thinly sliced

1 clove garlic, minced or pressed

1 teaspoon salt

Dash pepper

2 teaspoons red wine vinegar

1/4 cup chopped parsley

1 bay leaf

Dash paprika

Dash nutmeg

1/4 cup milk (approximately)

1/2 cup shredded Swiss cheese

 

Cook potatoes in boiling salted water until tender (about 15 minutes); drain well.

 

While potatoes are cooking, brown ground beef in 1 tablespoon butter in large frying pan.  Mix in onion and red pepper.  Continue cooking, stirring frequently, until onions are limp and lightly browned.  Spoon off excess fat.  Mix in garlic, salt, pepper, vinegar, parsley, and bay leaf.  Spread beef mixture in a greased 2 to 2-1/2 quart casserole.

 

To drained potatoes, add remaining 2 tablespoons butter, paprika, nutmeg, and milk.  Beat with electric mixer until smooth, adding 1 to 2 tablespoons more milk, if needed.  Salt to taste.  Spread potato mixture evenly over ground beef.  Sprinkle top with cheese.  Bake uncovered at 400 deg. until casserole is heated through and top browns lightly, 20 to 25 minutes.

 

Serves 4.

 

*Note:  Casserole can be assembled ahead, covered and refrigerated.  Increase baking time to 35 to 45 minutes.