SHEPHERD’S PIE

3 lbs. ground round 4 lbs. potatoes, peeled & cubed 1 lg. onion, diced sm. About 1/2 c. milk or cream* 4 stalks celery, diced sm. 4 T. butter 1 (16-oz.) can tomato sauce 1 tsp. salt 1 (8-oz.) can tomato sauce 1/2 tsp. pepper 2 T. seasoned salt 1 (8-oz.) bag shredded Cheddar Fresh pepper cheese Preheat oven to 350°. Cook potatoes in saucepan until tender. In a large skillet, brown beef, celery and onion until beef is browned; drain. Add tomato sauce, seasoned salt and pepper. Do not add salt until you taste. Seasoned salt is salt; usually no more is needed. Simmer for 10 minutes. When potatoes are tender, drain and place back into pot. Add milk, butter, salt and pepper. Mash potatoes with beater; you want them firm, not too loose. Place beef mixture in bottom of casserole or baking dish. Smooth this out. Place mashed potatoes over the beef mixture and sprinkle cheese over all. Bake for 15 minutes or until cheese melts. Serves 6-8. *You may need more milk or cream.