In 3-qt. saucepan over high heat, bring 1" water to a boil; add potatoes.
Reduce heat to medium-low. Cover and simmer 20 minutes or until tender.
Meanwhile, in 12" skillet over high heat, cook ground beef until well browned, stirring occasionally.
Stir in mushrooms, carrots, onion, celery, and garlic; cook until tender.
Pour off excess fat.
In small bowl stir beef broth, parsely, cornstarch, rosemary, marjoram, pepper and 1/2 teaspoon salt until well blended. Stir into beef mixture.
Cook until mixture boils and thickens. Remove from heat. Stir in tomato and spinach. Pour into 2-qt. casserole.
Drain potatoes. Put through ricer or mash with fork until smooth. Beat in milk butter, egg and 3/4 teaspoon salt until well blended.
Spoon potato mixture over beef mixture; using back of spoon, spread to cover. Sprinkle with Paprika.
Bake in 425 degree oven 15 minutes, or until potatoes are golden brown and filling is bubbly.
Makes 6 to 8 servings.
NOTES : Ground lamb or pork can be substituted.
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