4 starchy potatoes (about 2 pounds), peeled and cubed
2 large parsnips (about 1 pound), peeled and cubed
4 ounces softened cream cheese
1/2 to 2/3 cup milk
1/4 cup finely chopped chives
1 tablespoon horseradish
Freshly ground black pepper
1 large egg, beaten
1 head cauliflower
1 bundle broccolini, sliced into long florets
4 slices good-quality pumpernickel or white bread
1 stick butter, plus more to grease casserole dish
2 large cloves garlic, finely chopped
1 tablespoon hot sauce, such as Frank's RedHot
1 1/2 teaspoons dry mustard, such as Colman's
3 tablespoons flour
1 cup porter beer, at room temperature
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1 cup beef stock
2 1/2 cups shredded extra-sharp yellow Cheddar
Chopped tomato, for garnish
Watercress, for garnish
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