- For the topping:
- 2 medium russet potatoes (about 1 1/2 pounds), peeled and quartered
- 2 medium turnips (about 1 1/4 pounds), peeled and quartered
- Kosher salt
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh chives
- Freshly ground pepper
- For the filling:
- 4 strips thick-cut applewood-smoked bacon, diced
- 2 pounds ground beef chuck
- 1 small onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 4 ounces cremini mushrooms,
- finely chopped (about 2 cups)
- 2 teaspoons chopped fresh thyme
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley
Prepare the topping: Put the potatoes and turnips in a large pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 25 minutes; drain, reserving the pot.
Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 10 minutes.Drain all but 1 tablespoon of the fat; add the beef to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the onion, carrots and celery and cook, stirring, until the vegetables begin to soften, about 4 minutes. Add the mushrooms, thyme and tomato paste and cook, stirring occasionally, until incorporated, about 3 minutes.
Stir the flour into the vegetables until incorporated, about 2 minutes. Add the broth, Worcestershire sauce, 3/4 teaspoon salt and a few grinds of pepper. Cook until slightly thickened, about 3 more minutes. Stir in the parsley.
Preheat the oven to 375 degrees F. Finish the topping: Combine the butter and milk in the reserved pot and cook over medium heat until the butter is melted. Return the potatoes and turnips to the pot and mash with a potato masher or wooden spoon until smooth. Stir in the parmesan and chives and season with salt and pepper.
Transfer the filling to a 2 1/2-quart baking dish and cover with the topping, spreading evenly. Bake until the topping is golden, about 35 minutes. Let rest 15 minutes before serving.
Photograph by Con Poulos
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