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Ingredients
For the Beef & Mushroom Base:
- Beef:
- 1.5 to 2 lbs beef stew meat or chuck roast, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- Vegetables:
- 8 oz mushrooms (white button, cremini, or a mix), cleaned and sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- Aromatics & Seasonings:
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary (crushed)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- Liquid:
- 2 cups beef broth (low-sodium preferred)
- Optional: 1/2 cup red wine for extra depth (reduce the beef broth by 1/2 cup if using)
For the Potato Layer:
- 3–4 medium potatoes (Yukon Gold or Russet), scrubbed (peel if desired) and cut into 1/2-inch thick rounds or small chunks
- Salt for parboiling
For Finishing & Topping:
- 1 cup heavy cream or sour cream (for extra creaminess, stir into the beef mixture before baking)
- 1 cup shredded cheese (sharp cheddar, Swiss, or a blend) (optional, for a melty topping)
- 2 tablespoons olive oil (plus extra for drizzling)
- 2 tablespoons all-purpose flour (optional, for thickening the sauce)
- Fresh chopped parsley, for garnish
Instructions