Ingredients:

  • 8 oz Smoked Bacon or Good Quality Sausage (crumbled)
  • 1 large Yellow Onion, finely chopped
  • 2 medium Carrots, peeled and diced
  • 2 medium Parsnips, peeled and diced
  • 2 Celery Stalks, diced
  • 3 cloves Garlic, minced
  • 1 tsp Fresh Thyme Leaves
  • 2 cups Vegetable or Chicken Stock
  • Salt, to taste
  • Black Pepper, to taste
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All-Purpose Flour
  • 1 cup Whole Milk or Half-and-Half, warmed
  • 1 tsp Dijon Mustard
  • 1 cup Mature Cheddar Cheese, grated
  • ½ cup Panko Breadcrumbs
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Heat the skillet over medium heat. Add bacon/sausage and cook until nicely browned and fat is rendered. Remove meat with a slotted spoon, leaving 1 tablespoon of fat in the pan.
  2. Add the onions, carrots, and parsnips to the pan. Sauté gently for 8–10 minutes until they begin to soften. Add celery and cook for 2 minutes more.
  3. Stir in the minced garlic and thyme; cook for 1 minute until fragrant. Pour in the stock, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  4. While the vegetables simmer, melt the butter in a separate small saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to form a smooth roux.
  5. Slowly whisk the warm milk/half-and-half into the roux until smooth. Continue whisking over medium-low heat until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the Dijon mustard, salt, and pepper.
  6. Return the cooked meat to the vegetable mixture. Pour the thickened sauce over the vegetables and stir gently to combine everything thoroughly. Taste and adjust seasoning.
  7. Transfer the mixture to a 2-quart casserole dish if necessary. In a small bowl, mix the grated cheese and Panko breadcrumbs. Sprinkle this topping evenly over the casserole.
  8. Bake in a preheated oven at 375°F (190°C) for 45–50 minutes, or until the filling is bubbling vigorously and the topping is deep golden brown and crisp.
  9. Let the casserole rest on the counter for 10 minutes before serving. Garnish with fresh parsley.