3/4 cup finely diced salami
2 onions, chopped
1 lb. ground beef
3 tbsp. tomato paste
1 tsp. dried oregano
1 1/2 lb. potatoes
3/4 cup hot milk
1 cup grated Cheddar cheese for sprinkling
salt and pepper to taste

Fry salami in heavy pan over moderate heat until the fat runs. Remove salami with a slotted spoon. Add the onion to the fat in the pan and fry until golden. Remove a little of the onion and reserve. Add ground beef and fry until brown and crumbly. Return the salami to the pan and cook for a further 5 minutes over medium heat.

Drain all excess fat from the pan and stir in the tomato paste and oregano. Season to taste; cover and cook over low heat 20 minutes. Cook potatoes in salted water until tender. Drain; mash well. Put through ricer to make a smooth puree. While hot, beat in milk and extra seasonings. Stir in 3/4 cup cheese.

Preheat oven to 400°F. Grease a 1-quart baking dish and layer the meat and potato mixtures, ending with a layer of potato. Sprinkle with remaining cheese.

Bake at 400°F for 20 minutes or until golden.