Boil potatoes whole, peel and mash with 2 tsp salt, butter and heavy cream. Add the latter in increments so that, if the potatoes are getting too soft you can stop adding, rather than throwing it all in at once and ending up with soup. TASTE FOR SALT, ADD MORE IF BLAND. Preheat oven to 375.

season beef with 2 tbsp thyme, 3 tbsp garlic powder, 4 tbsp worchestershire sauce, 4 TSP SALT, 2 tbsp chili powder and minced garlic. Chop onions and saute in pan with a little oil on medium heat. In two mins, add meat.mix continuously to maintain grainy texture. Ladle EXCESS LIQUID. Add ketchup and mustard to taste. Add finely chopped parsley and green peas when meat is brown and turn off heat. Again, remove some liquid if necessary and TASTE FOR SALT.

Slice bell peppers into thin strips. Brush baking dish with a bit of olive oil. Spread half the potatoes on the bottom. If they fill half the pan, then you probably are going to need another tray. But the concept is to layer the bottom with potatoes, spread the meat even on top, evenly place bell peppers on meat, and cover with rest of potatoes. Then sprinkle cheese on top.

Bake for 30 mins or until top is brown. Do not broil. Do not cover.

Serve with salad.