Shepherd's Pie Casserole

1 pound lean ground beef 1 large onion, finely chopped 1 celery stalk, finely chopped 1 teaspoon minced garlic
1 15-ounce can tomato sauce
1 16-ounce package mixed frozen vegetables (corn, green beans, carrots or any other variety)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/4 teaspoon black pepper, freshyl ground, if possible

Mashed Potatoes
4 large, peeled and cut into 1-inch cubes
1 tablespoon margarine
1/4 cup skim milk
paprika, to taste

Preheat oven to 350 degrees. In a large saute pan or skillet, add ground beef, onion, celery and garlic; cook over medium heat until meat is browned; drain liquid. Do not return to heat. Stir in tomato sauce, vegetables, bay leaves, thyme, marjoram and black pepper. Mashed Potatoes: Boil potatoes over high heat until soft; drain. Add margarian and gradually add milk while mashing potatoes with electric mixer or hand masher. The consistency of mashed potatoes should be firm; add milk, as necessary but remember not to make the potatoes to runny. Set aside. Transfer meat and vegetable mixture to a 2 to 2 1/2 casserole. Evenly top with mashed potatoes. Sprinkle with paprika. cover and bake for 20 minutes; uncover and bake for an additional 15 minutes or until potatoes are lightly browned.