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1. Peel, cut, and boil the potatoes for 15 minutes or until tender.
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2. Mash potatoes with some of the boiling water and add butter, cream, milk, nutmeg, salt, and pepper to taste. Feel free to add more or less milk or cream depending on your taste preference for mashed potatoes.
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3. Set aside
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4. Finely chop carrot, leak and green beans.
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5. Saute garlic, onion, and ground beef with a little olive oil.
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6. Once beef is brown, discard fat
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7. Add carrots, leak, green beans, fresh thyme and rosemary (2-3 sprigs of thyme broken up and one sprig rosemary), to the ground beef and and salt and pepper to taste
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8. Saute on medium heat, covered for 15 minutes or until carrot and green beans are slightly tender
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9. To assemble the casserole, use one or two pyrex type pans oiled on bottom and sides
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10. Set one layer of beef mixture (or leftover stew if you have some) in the bottom of each pan. Layer should be about 1 inch thick.
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11. Then layer mashed potatoes on top of beef mashed potatoes. Layer should also be about 1 inch.
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12. Sprinkle the grated cheese on top of the mashed potato layer (be sure you save enough for other layers). You can use more cheese if you would like. I prefer less, so that the dish isn't too oily.
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13. Repeat layering: beef, mashed potatoes, cheese, until you have used everything up and there is cheese on the top.
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14. Heat oven to 180 C and cook uncovered for 30-35 minutes or until the inside of the casserole is bubbling and the cheese on top is beginning to brown.
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Serve with a green salad with balsamic vinegar, cranberries and pumpkin seeds. Or, just a green salad with a dijon vinagerette
