Preheat oven to 350°. Coat a 9x13 baking pan with cooking spray and set aside. Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. Set aside. In a large skillet, cook ground beef over medium heat with the Merlot Sauce, Onion Onion, Garlic Garlic and Seasoned Salt until brown. Drain fat from pan. Stir in mushrooms, mixed vegetables, mushroom soup and celery soup and heat through. Pour into prepared baking dish, cover with mashed potatoes, and dot with Italian Garlic Bread seasoned butter. Bake for 30 minutes, or until potatoes are golden and beef and vegetable mixture is hot and bubbly.