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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set oven to 350 degrees; Butter a 2-1/2 quart baking dish. | 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. Add in Parmesan cheese, salt, black pepper, sherry, parsley; saute another 5 minutes. | 4. Spread the mixture into the prepared casserole dish. | 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. 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. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	4		peeled sliced cooked	-	-	-	-
beef	2		ground lean	1060.8024	0.0	209.1685	24.3894
butter	4	tablespoons	divided	342.0	15.714	10.686	28.8
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	1	tablespoon		12.665	2.8101	0.5406	0.0425
red bell pepper	1		seeded chopped	-	-	-	-
green bell pepper	1		seeded chopped	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
salt pepper				-	-	-	-
cooking sherry	2 -4	tablespoons		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
swiss cheese	1/2	cup	shredded	259.38	0.9504	17.7936	20.4534

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.