Mashed Potato and Turkey Casserole

2 tbsp olive oil
1 lb ground turkey
1 leek, chopped
1 small red onion, chopped
2 carrots, chopped
1 celery stalk, chopped
1 1/2 ounces mushrooms, chopped
14 ounces canned tomatoes
2 tbsp fresh thyme leaves
1/2 cup water
1 lb potatoes, boiled and mashed
14 ounces sweet potatoes, boiled and mashed
4 tbsp whole milk
piece of unsalted butter
sea salt and pepper

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

2. Add the remaining oil to the skillet and cook the leek, onion, carrots, and celery for 15 minutes until soft. Return the turkey 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.

3. Meanwhile, preheat the oven to 350, 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.

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

Verdict... My husband and older son loved it, my youngest did not so much. This was very tasty and we thought it would be even better with some kidney beans or something. I served this with buttermilk biscuits.

From "Healthy Cooking for your Kids" page 93