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1
In a large skillet set over high heat, cook the bacon until crisp and remove to paper towels to drain.
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2
Fry the beef in the bacon fat.
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3
Add to the beef the garlic, shallots, onion, parsley, tomato paste, wine, and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
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4
Simmer over low heat, partially covered, for 30 minutes, stirring occasionally.
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5
While the beef is simmering, boil the potatoes in water in a medium-sized saucepan with the remaining 1/2 teaspoon salt until tender, about 2 minutes.
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6
Drain the potatoes and mash, mixing in 2 tablespoons of the butter.
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7
Season with the remaining 1/4 teaspoon pepper, and the nutmeg, if desired.
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8
Preheat the oven to 450F.
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9
Use 1/4 tablespoon of the butter to coat the bottom and sides of a shallow 9 x 13-inch casserole or baking dish.
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10
Spread a layer of potatoes on the bottom of the dish.
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11
Place all of the meat mixture and bacon on top of the potato layer, and cover with the remaining potatoes.
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12
Sprinkle with the cheddar cheese and dot with the remaining 1 tablespoon butter.
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13
Bake for 20 minutes or until the cheese is melted and lightly browned and the dish is hot throughout.
