Shepherd's Casserole

Ingredients:

Topping

• 2 medium potatoes (about 0.7 kg), peeled and cut into 4 pieces
• 2 medium turnips (about 0.6 kg), peeled and cut into 4 pieces
• 4 tablespoons unsalted butter
• 0.5 cups whole milk
• 1/4 tbsp. grated parmesan
• 2 tablespoons chopped fresh chives

Filling

• 4 thick slices smoked bacon, diced
• 1 kg of ground beef neck
• 1 small onion, finely chopped
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 110 g mushrooms, finely chopped (about 2 cups)
• 2 tsp chopped fresh thyme
• 3 tablespoons tomato paste
• 2 tbsp. premium flour
• 1 and 3/4 cups lightly salted chicken broth
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped fresh parsley

Preparation:

1. Prepare the toppingPlace the potatoes and turnips in a large saucepan and cover with cold water; season with salt. Bring to a boil and simmer until tender, about 25 minutes; drain the vegetables in a colander and set the saucepan aside.
2. Meanwhile, prepare the filling.In a large skillet over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Drain most of the fat, reserving 1 tablespoon. Add the ground beef to the skillet and cook, stirring occasionally, until darkened, about 4 minutes. Add the onion, carrot, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the mushrooms, thyme, and tomato paste and cook, stirring occasionally, until thoroughly combined, about 3 minutes.
3. Add the flour to the vegetables and stir for about 2 minutes. Add the broth, Worcestershire sauce, 3/4 teaspoon of salt, and a pinch of freshly ground black pepper. Cook until slightly thickened, about 3 more minutes. Stir in the parsley.
4. Preheat oven to 190°C.
5. Finish the toppingIn the reserved saucepan, combine the butter and milk and heat over medium heat until melted. Return the potatoes and turnips to the saucepan and mash with a potato masher or wooden spoon until smooth. Add the Parmesan and green onions, and season with salt and pepper to taste.
6. Transfer the filling to a 2.5-quart baking dish and spread the topping evenly over it. Bake until golden brown, about 35 minutes. Let rest for 15 minutes before serving.