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