Peel the potatoes and dice them into small pieces. Add them to a large pot with a dash of salt and enough water to cover. Bring to a boil over high heat and cook until tender, then drain.

Meanwhile, peel and chop the onion and garlic. Add them to another pot with 2 tablespoons of butter and the bay leaves. Set over medium heat and gently fry the onion for 5 minutes.

Add the tomato paste and the white wine. Season with a pinch of pepper, salt and nutmeg. Stir well, then add the ground beef, breaking it up, and stir again.

Cover and let the beef cook for 15 to 20 minutes, stirring regularly and adding a little extra wine or water if needed so it does not burn. It should end up moist, with the wine mostly cooked away. Check the seasoning, adding pepper, salt or nutmeg to taste, and stir in the chopped parsley. Take off the heat and let cool a little.

Return the drained potatoes to their pot with the remaining butter and mash. Season with a good dash of pepper, salt and nutmeg, pour in the milk and mash again until creamy.

Spread a thin layer of the mashed potato in a baking dish (it will absorb any juices from the beef). Top with the cooked beef, then finish with the rest of the mashed potatoes and sprinkle with the grated cheese.

Bake in a preheated 400°F (200°C) oven for 20 minutes, or until the crust is golden brown. Serve hot.