Boil the potatoes (already sliced) in water (add salt) for about 5 minutes or until they begin to feel soft. Drain and let cool. First, we want to add the baking soda and water to a large bowl and mix well, this is going to help us keep the ground beef from drying out. Add the ground beef to the bowl, plus the salt and mix well. In a hot skillet, add beef, and cook until brown. Remove beef from pan and drain grease.

Add celery, carrots, and onions to the skillet and saute until they are starting to soften, then add beef back to the skillet. Add in the beef broth and Worcestershire sauce. Increase the heat until the beef mixture begins to boil, and continue to stir until it starts to become thick. Add parsley, mushrooms, salt and pepper as needed. Turn down, cover and let simmer for 30 minutes or until beef mixture is nice and tender.

Preheat oven to 425 degrees. Pour beef mixture into a greased 9X13 baking dish. Top with sliced potatoes. Next make the scalloped potato topping.

Combine the flour and cream, then heat it on the stove and add all the spices with salt and pepper. Add enough heat that this thickens; normally, a simmer will do. Pour over the potatoes and then top with parmesan and cheddar cheese.

Bake in preheated oven for 30 minutes or until potatoes have a nice brown top.