2 medium potatoes, peeled and diced
1 carrot, diced
1 celery stalk, diced
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
2 tablespoons flour
1 sliced zucchini
1 sliced tomato  

In a medium saucepan add the potatoes, carrots and celery. Cover with water and simmer until tender, about 7 minutes. Drain; reserving liquid for later use. Set vegetables aside. In a large skillet brown the ground beef; drain. Mix the beef with onion, green bell pepper, salt, pepper, thyme, rosemary and basil. Add the vegetable liquid and flour. Stir and cook until thickened, about 5 minutes. Pour into a baking dish and top with the potato mixture. Cover the potato mixture with the zucchini and tomato. Bake 1 hour at 350°F. Serve hot. Serves 6