Potato-Topped Beef Casserole

Ingredients

• 4 medium russet potatoes (peeled, sliced and cooked)
• 2 lbs lean ground beef
• 4 tablespoons butter, divided
• 1 large onion, chopped
• 1 tablespoon garlic (or to taste)
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, 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

1. 1

   Set oven to 350 degrees; Butter a 2-1/2 quart baking dish.

2. 2

   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.

3. 3

   Add in Parmesan cheese, salt, black pepper, sherry, parsley; saute another 5 minutes.

4. 4

   Spread the mixture into the prepared casserole dish.

5. 5

   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.

6. 6

   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).

7. 7

   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.