Shepherd's Pie

Chef's Note: Two Options
Bake the Pie in a 2 1/2 quart baking dish for a dinner party  or divide the pie into one serving portions, as show above and freeze- dinner is a freezer away.

For the Topping
2 medium russet potatoes
   (peeled and quartered)
2 medium turnips
   (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 apple wood-smoked bacon, diced
2 pounds ground beef chuck
1 small onion, finely chopped
2 carrots, finely chopped
2 stalks of celery, finely chopped
4 ounces cremini mushrooms, finely chopped, about 2 cups
2 tablespoon fresh thyme
3 tablespoon of 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 tablespoon 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 -drain,reserving the pot.
-Cook the bacon in a large skillet over medium heat, stirring until crisp .Drain all but 1 tablespoon of the fat; add the beef, cook stirring occasionally, until browned, about 4 minutes.
-Add the onion, carrots, celery stirring until the vegetables begin to soften; add the mushrooms, thyme, and tomato paste, stirring until incorporated, about 3 minutes.
-Stir the flour into the vegetables until incorporated.  Add the broth, Worcestershire sauce, and 3/4 teaspoon of salt and a pinch of black pepper. Cook until slightly thickened, about 3 minutes.  Stir in the parsley

If you are cooking the pie for a dinner party, preheat the oven to 375 degrees.
-Finish the topping: Combine the butter and milk in the reserved pot and cook 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 the baking dish and cover with the topping spreading evenly. Bake until the topping is golden, about 35 minutes. Let rest 15 minutes before serving.

CHEF'S NOTE: 
For individual portions:  Divide the filling between 6 to 8 small round or square aluminum containers.  Spread each container with the mashed potatoes, and I like to sprinkle the top with smoked paprika. Let them cool completely, than cover them with the tops that came with the containers.  Wrap in plastic wrap, and place in the freezer.

To serve one or more portions, defrost and than cook in a 400 degree over, until the potatoes are golden.