We had dinner in the city with my sister and her fiance and Kyle had Shepherd's pie and asked me to make it one night for dinner. The next day I was reading the new Food Network Magazine and found it meant to be that they had a recipe for it in that issue. This was really good and will be making this again soon.
- 2 medium russet potatoes, peeled and quartered
- 2 medium turnips, peeled and quartered - I used parsnips instead
- kosher salt
- 4 tbsp butter
- 1/2 cup milk
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped fresh chives
- fresh ground pepper
For the Filling:
- 4 strips thick-cut applewood-smoked baon, diced
- 2 lbs ground beef chuck - I did half lamb, half ground beef
- 1 small onion, finely chopped
- 4oz cremini mushroom, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 tsp chopped fresh thyme
- 3 tbsp tomato paste
- 2 tbsp flour
- 1 3/4 cups chicken broth
- 1 tbsp worcestershire
- salt and pepper
- 2 tbsp chopped fresh parsley
- 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 tbsp of the fat, add the beef to the skillet and cook, stirring occasionally until browned, about 4 minutes. Add the onion, carrots, 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, salt and pepper. Cook until slightly thickened, about 3 minutes. Stir in the parsley.
- Preheat the oven to 375. 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 potato masher until smooth. Stir in the parmesan and chives. 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.