Rinse the dried beef thoroughly under cold water, then place in a large pot and cover with fresh water. Soak for 2-3 hours, changing water twice to remove excess salt.

Drain beef and place in pot with fresh water. Bring to boil, then reduce heat and simmer for 30 minutes until tender. Drain and let cool slightly.

Shred the beef finely using two forks or your hands, discarding any excess fat. Set aside.

Peel yuca and cut into 2-inch chunks. Place in pot with salted water and boil for 20-25 minutes until fork-tender.

While yuca cooks, heat olive oil in large skillet over medium heat. Add diced onions and sauté for 5 minutes until translucent.

Add minced garlic, diced bell peppers, and tomatoes to skillet. Cook for 8-10 minutes until vegetables soften.

Add shredded beef to vegetable mixture. Season with black pepper, paprika, and cumin. Stir well and cook for 5 minutes. Adjust salt if needed.

Drain cooked yuca and return to pot. Add butter, milk, and salt. Mash until smooth and creamy using potato masher.

Preheat oven to 375°F (190°C). Grease a 9x13 casserole dish with butter.

Spread meat mixture evenly across bottom of casserole dish.

Carefully spread mashed yuca over meat layer, smoothing top with spatula.

Sprinkle grated cheese over yuca layer if desired for extra richness.

Bake uncovered for 25-30 minutes until top is golden and edges are bubbling.

Let rest for 5 minutes before serving. Garnish with fresh parsley.