Ingredients:
4 medium russet potatoes ( peeled, sliced and cooked)
2 lbs lean ground beef
4 tablespoons butter, divided
1 large onions, chopped
1 tablespoon garlic ( or to taste)
1 red bell peppers, seeded and chopped
1 green bell peppers, seeded and chopped
1/4 cup grated parmesan cheese (optional)
salt and pepper ( I use seasoned salt)
2 -4 tablespoons cooking sherry ( or use red wine)
1/4 cup chopped fresh parsley
1/4 cup milk ( I use whipping cream or buttermilk)
1/2 cup swiss cheese, shredded
Directions:
Set oven to 350 degrees; Butter a 2-1/2 quart baking dish.
In a heavy skillet, brown the ground beef in 2 tbsp butter, then add in onion, garlic, red and green bell pepper; saute until soft, spoon off excess fat.
Add in Parmesan cheese, salt, black pepper, sherry, parsley; saute another 5 minutes.
Spread the mixture into the prepared casserole dish.
To the cooked potatoes, add the remaining butter and milk, beat or mix until smooth; season with salt to taste and black pepper if desired.
Spread the potatoes over meat mixture evenly, making sure corners are covered well (use a spoon to push potato mixture tightly around sides and corners).
Sprinkle top with grated cheddar cheese (or you can use Parmesan cheese in place of cheddar) bake, uncovered for approximately 25-30 minutes, or until potatoes and cheese are lightly browned.
Servings: 4
Time preparation: 60 min.
Time total: 90 min.