Cumberland Pie - cooking recipe

Ingredients

2 slices lean bacon, fried and chopped (save 1 tbsp bacon dripping)
1 lb lean ground beef
1 large onion, finely chopped
1 large carrot, finely chopped
1 1/2 lbs button mushrooms, sliced
1 stalk celery, finely chopped
1 tablespoon flour
10 ounces beef broth
1 tablespoon Worcestershire sauce
1 tablespoon marmite (optional)
salt & pepper
3/4 teaspoon crushed dry tarragon
3 baking potatoes, peeled and cooked
3/4 cup cheddar cheese, grated
paprika

Preparation

Cook the beef in the 1 tsp of bacon fat over medium heat until half cooked.
Add the onion, carrot, mushrooms and the celery coated in the flour.
Saute until the veggies are just beginning to soften.
Reduce heat to a simmer and add the beef broth, Worcestershire, marmite, pepper and tarragon. Mix well.
Put a lid on the pan; simmer 45 minutes, stirring occasionally. Add bacon.
Meanwhile mash the potatoes with 1/2 cup cheddar cheese.
Add salt and pepper and a bit of butter is you wish.
Transfer the meat mixture to a 4-cup casserole dish.
Spread or pipe the potatoes over top.
Sprinkle with the remaining cheese and a bit of paprika.
Broil until the cheese is bubbly and the top is brown.
Serve with salad and crusty rolls for an easy supper.