4 med. boiling potatoes (about 2 lb.) peeled & cut into quarters (boil in salt water)
1 1/2 lb. ground beef
3 tbsp. butter
1 lg. onion, finely chopped
1 sweet red bell pepper, seeded & thinly chopped
1 clove garlic, minced or pressed
1 tsp. salt
Dash of pepper
2 tsp. red wine vinegar
1/4 c. chopped parsley
1 bay leaf
Dash of paprika
Dash of nutmeg
1/4 c. milk
1/2 c. shredded Swiss cheese

Cook potatoes in boiling salt water until tender, 15 minutes; drain well. While potatoes are cooking, brown ground beef in 1 tablespoon of 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 and pepper, vinegar, parsley and bay leaf. Spread beef mixture in greased 2-2 1/2 quart casserole dish.

Drain potatoes, add remaining butter, paprika, nutmeg and milk. Beat with electric mixer until smooth, adding 1-2 tablespoons more milk if needed. Salt to taste. Spread potato mixture evenly over ground beef. Sprinkle top with cheese. Bake uncovered at 400 degrees until casserole is heated through and top browns lightly 20-25 minutes. Serves 4.