Wash and dry the potatoes and use a fork to poke a few holes on each side.

Microwave the potatoes for three minutes, flip them over and cook for another three minutes. Remove the potatoes from the microwave and allow them to cool while you make the filling.

Saute the ground beef in a large skillet until it’s cooked through, about five minutes.

Add all of the seasonings to the meat and cook for another two minutes.

Add the mixed vegetables and 2 1/2 cups of beef broth to the pan. Bring to a simmer and turn the heat down to medium.

While the vegetables and beef are cooking, add the flour and remaining broth to a small bowl and whisk until smooth.

Pour the flour mixture into the pan a little at a time and rapidly stir after each addition.

When all of the flour/broth mixture is added, continue to stir until it’s completely incorporated and simmering. Turn the heat down to low while you prepare the potatoes.

Carefully slice the potatoes into thin rounds. If they’re too thick, they won’t cook through. But if they’re too thin, you won’t get nice layers. Try to get them about 1/8″ inch thick.

Liberally spray an 8x10x4″ baking pan with nonstick cooking spray.

Make one layer of potatoes on the bottom, overlapping them as you go. Top the potatoes with 1 1/2 cups of the meat filling followed by 3/4 cup of cheese. Make another layer of potatoes, top with the remaining beef and another 3/4 cup of cheese.

Top the casserole with a final layer of potatoes, and brush them with either a little olive oil or melted butter. This is optional but ensures a brown, crispy top!

Sprinkle a little salt and pepper over the potatoes and the remaining 1/4 cup of cheese.

Tightly cover the casserole and bake for 50 minutes. Uncover the casserole, and bake for an additional 15 to 20 minutes or until the top is nicely browned and the potatoes are fork tender.

Garnish with finely chopped Italian parsley before serving, if desired.