Kid-friendly Casserole

Recipe Photo

My colorful prep version

Ingredients
1 lb lean ground beef or lamb
1 leek, chopped
1 small red onion, chopped
1 clery stalk, chopped
2 carrots, chopped
140z canned tomatoes
2 tbsp fresh thyme leaves
2 tbsp olive oil
1/2 cup water
1 lb potatoes, boiled & mashed
14 oz sweet potatoes, boiled & mashed
4 tbsp whole milk
unsalted butter
sea salt & pepper

Heat half the oil in a nonstick skillet and cook the ground meat over high heat, breaking up with a wooden spoon, until well browned.  Remove the meat from the skillet with a slotted spoon, pour away any fat, and wipe the skillet with paper towels.

Add the remaining oil to the skillet and cook the leek, onion, carrots and celery for 15 minutes until soft.  Return the meat to the pan and add the mushrooms, tomatoes, thyme and water.  Season to taste with salt and pepper and let simmer for 40 minutes, stirring occasionally.

Meanwhile, preheat the oven to 350 degrees F.  Mix the 2 mashes of potatoes with half the milk and half the butter in a bowl and season to taste with salt and pepper.

Spoon the meat sauce into a baking dish and top with potato mixture.  Brush with the remaining milk and dot with the remaining butter.  Bake in the preheated oven for 35 minutes until the topping is brown and crisp.