Beef Cordon Bleu Casserole

• 1-1/2 lbs (.7 kg). ground round beef
• 1 large yellow onion, diced
• 1 clove garlic, diced
• 3 large russet potatoes, peeled and chopped
• 1-1/2 cups (350 ml) milk
• 1/4 lb (.1 kg). butter, divided
• 2 tbsp (30 ml) white vinegar
• 1 cup (225 ml) yellow cheese, shredded
• salt and pepper to taste

1. In a large skillet saute beef, onion, garlic and vinegar (this is the secret) until browned; drain.
2. Meanwhile boil potatoes in salted water just covering them until done, about ten minutes; drain and add milk and half of the butter.
3. Salt and pepper to taste.
4. Whip or mash until smooth.
5. Grease a casserole dish and spread meat/onion mixture.
6. Pour potatoes on top and dab with remaining butter.
7. Top with shredded cheese.
8. Bake at 375 degrees (200 C.) for fifteen minutes.

ground round beef, yellow onion, clove garlic, russet potatoes, milk, butter, white vinegar, yellow cheese, salt

Taken from online-cookbook.com/goto/cook/rpage/000F62 (may not work)