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russet potatoes lean ground beef butter onion garlic red bell pepper green bell pepper Parmesan cheese salt parsley milk Swiss cheese
Viewed: 29 - Published at: 6 years agoIngredients
- 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
Method
- 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.
