Add the onions, carrots, parsnips, garlic and herbs to pot and season with salt and pepper. Sweat the vegetables for a few minutes then remove mulling spices and deglaze the pot with the cider, scraping up all of the drippings. Let reduce a couple of minutes then stir in Worcestershire and stock, bring to boil, add meat and bacon back to pot, cover and transfer pot to oven. Bake 2 hours. Turn off heat and let stand 30 minutes in oven while you make the potatoes.
Cover potatoes and turnips with water and bring to a boil. Salt water and cook until just tender, drain and return to hot pot. Season with salt, pepper and a little nutmeg then mash the potatoes and turnips with milk to almost smooth. Stir in cheese and adjust seasoning.
Remove lid off stew, stir and remove the bay leaves. Turn on stove and thicken sauce a couple of minutes if stew is not at desired thickness -- the sauce will thicken rapidly to your preference.
Serve meat in shallow bowls with large spoonfuls of potatoes alongside.