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From: Betty---Athens,.Ga.

Potato Topped Casserole
Serves 4-6

4 med. potatoes (peeled, sliced and cooked)
2 lbs. lean ground beef
4 Tbsps. butter
1 large onion (chopped)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 clove garlic (minced)
1 tsp. salt
1/4 tsp. black pepper
2 Tbsps. cooking sherry
1/4 cup parsley (chopped)
1/4 cup milk
1/2 cup swiss cheese (shredded)

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