Black And Blue Shepherd'S Pie - cooking recipe

Ingredients

2 lbs potatoes, peeled and cut into chunks
salt & pepper
1/2 tablespoon extra virgin olive oil
6 slices apple-smoked bacon, thick sliced chopped up
2 lbs ground sirloin
1 onion, chopped
1 lb button mushroom, quartered
6 tablespoons butter
4 tablespoons all-purpose flour
3 cups beef stock
3 tablespoons Worcestershire sauce
3 tablespoons sour cream
1/2 lb blue cheese (buy the triangle and crumble by hand)
4 tablespoons chives
1 teaspoon paprika

Preparation

Place potatoes in a pot and cover with cold salted water.
Bring to boil cook 15-20 minutes while cooking meat mixture.
Use a very deep heavy pan/skillet such as cast iron. Also must be oven proof. Heat pan to a medium high, add oil and bacon cook until done.
Drain bacon on paper towels.
Add sirloin to the pan and cook 5 minutes.
Add in the mushrooms and onions and cook until meat is done and onions and mushrooms are tender.
Season with salt and pepper to taste, and add any seasonings you like at this time.
While meat cooks heat a small sauce pot over medium heat and melt 4T butter, whisk the flour into butter.
Cook 2 minutes then whisk beef stock into flour, add Worcestershire and season to taste. Let thicken on low heat until meat is done.
Pour gravy into meat pan and mix thoroughly, taste and season if necessary.
Drain potatoes well and let dry in hot pot they cooked in while you prepare to make them. I prefer using a ricer to eliminate all lumps, but if you don't have one then mash well with what you have (fork masher, etc.).
Stir in the sour cream, 2 Tbsp butter until well mixed. Taste for seasoning needs.
Then fold in crumbled blue cheese and chives.
Spread potatoes on top of the meat mixture.
Sprinkle top with paprika for color and broil for a few minutes until golden brown on top.
Crumble reserved bacon over top. Serve immediately.