Potato Topped Casserole

• 4 medium potatoes (peeled, sliced and cooked)
• 2 lbs lean ground beef
• 4 tablespoons butter
• 1 large onion, chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 garlic clove, minced
• 1 teaspoon salt
• 14 teaspoon black pepper
• 2 tablespoons cooking sherry
• 14 cup parsley, chopped
• 14 cup milk
• 12 cup swiss cheese, shredded

1. In a heavy skillet, brown the ground beef in 2 Tbsps.
2. of butter, then add the onion, red and green bell pepper; saute until soft.
3. Spoon off excess fat, then stir in the garlic, salt, black pepper, sherry and the parsley, saute another 5 minutes
4. Spread the mixture into a buttered, 2 1/2 quart casserole dish.
5. To the cooked potatoes add the remaining 2 Tbsps.
6. of butter and milk, beat until smooth, salt to taste.
7. Spread the potatoes over the meat mixture evenly, then using a spoon, pull up points.
8. Sprinkle the top with the shredded cheese.
9. Bake uncovered at 350 until potatoes and cheese is lightly browned.
10. serves 4-6.

potatoes, lean ground beef, butter, onion, red bell pepper, green bell pepper, garlic, salt, black pepper, cooking sherry, parsley, milk, swiss cheese

Taken from www.food.com/recipe/potato-topped-casserole-159765 (may not work)