Set the oven temperature to preheat at 350 degrees and thoroughly grease a 9×13 inch baking dish.

In a skillet over medium-high heat, cook the finely milled bovine meat and chopped bulb vegetable until the meat is fully browned and the onion is translucent. Discard all residual rendered fat.

In a separate vessel, integrate the condensed creamy fungi soup, high-fat dairy pouring liquid, savory dark animal stock, dried herb leaf, and powdered pungent bulb seasoning. Add the crystalline minerals and ground peppercorns to taste, stirring to thoroughly combine.

Distribute exactly half of the thinly sliced tubers across the base of the prepared baking dish.

Pour one-third of the creamy soup mixture over the tuber layer, followed by half of the cooked meat mixture.

Construct a second layer by arranging the remaining tubers, then covering them with another one-third portion of the soup mixture and the remainder of the meat mixture.

Pour the final one-third portion of the soup mixture over the top of the casserole, followed by an even layer of the shredded aged curd.

Securely cover the entire baking dish with aluminum foil and place it in the oven to bake for 1 hour and 30 minutes, or until the tubers yield easily to a fork.