4 medium baking potatoes, cut into chunks
1 large sweet potato, cut into chunks
1/2 stick butter
milk (enough to make creamy texture to potatoes)
1 lb. lean ground beef
garlic to taste
salt to taste
1 pkg. Lipton beefy onion soup mix
3/4 c. water
1 can peas and carrots or green beans
3/4 c. Monterey Jack cheese, shredded
1/2 c. French fried onions

In a large pot, boil potatoes approximately 30 minutes or until soft. Drain water and mash potatoes with butter and enough milk to make a creamy texture. Set aside. In a large skillet, cook ground beef; drain off excess grease. Add garlic and pepper to taste. Add the onion soup mix to the water and pour over the beef. Continue cooking for about 5 minutes until broth thickens a little. Add the peas and carrots. Put beef mixture in casserole dish. Sprinkle with 1/4 cup of cheese. Layer the mashed potatoes over the beef. Sprinkle with the remaining cheese and the French fried onions.

Bake at 350°F for 15 to 20 minutes.