Shepherd's Pie

• 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
• 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

1. Prepare the topping: Put the potatoes and turnips in a large pot and cover with cold water; season with salt.
2. Bring to a boil and cook until tender, about 25 minutes; drain, reserving the pot.
3. 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.
4. Add the onion, carrots and celery and cook, stirring, until the vegetables begin to soften, about 4 minutes.
5. Add the mushrooms, thyme and tomato paste and cook, stirring occasionally, until incorporated, about 3 minutes.
6. Stir the flour into the vegetables until incorporated, about 2 minutes.
7. Add the broth, Worcestershire sauce, 3/4 teaspoon salt and a few grinds of pepper.
8. Cook until slightly thickened, about 3 more minutes.
9. Stir in the parsley.
10. 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.
11. Return the potatoes and turnips to the pot and mash with a potato masher or wooden spoon until smooth.
12. Stir in the parmesan and chives and season with salt and pepper.
13. Transfer the filling to a 2 1/2-quart baking dish and cover with the topping, spreading evenly.
14. Bake until the topping is golden, about 35 minutes.
15. Let rest 15 minutes before serving.
16. Photograph by Con Poulos

russet potatoes, kosher salt, unsalted butter, milk, parmesan cheese, fresh chives, freshly ground pepper, bacon, ground beef chuck, onion, carrots, stalks celery, cremini mushrooms, thyme, tomato paste, flour, chicken broth, worcestershire sauce, kosher salt, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/shepherds-pie.html (may not work)