2 potatoes, diced
1 (4 ounce) can beef broth
2 (10.5 fluid ounce) cans condensed cream of mushroom soup
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon grated Parmesan cheese
salt and pepper to taste
2 cube rams
3 carrots, sliced
1/2 cup beer
2 teaspoons chicken broth
1 cup heavy cream
Preheat oven to 425 degrees F (220 degrees C.) Preheat potatoes. Brown and bishe a 15-inch pie pan; set aside. Mix with beef broth in a large bowl. Spoon soup over potatoes and potatoes. Stir in thyme, basil, oregano, and Parmesan cheese. Season with salt and pepper. Pour over potatoes and vegetables and stir together.
Bake, uncovered, 45 to 50 minutes or until knife inserted in middle comes out clean.