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1
Place potatoes in a pot and cover with cold salted water.
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2
Bring to boil cook 15-20 minutes while cooking meat mixture.
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3
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.
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4
Drain bacon on paper towels.
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5
Add sirloin to the pan and cook 5 minutes.
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6
Add in the mushrooms and onions and cook until meat is done and onions and mushrooms are tender.
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7
Season with salt and pepper to taste, and add any seasonings you like at this time.
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8
While meat cooks heat a small sauce pot over medium heat and melt 4T butter, whisk the flour into butter.
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9
Cook 2 minutes then whisk beef stock into flour, add Worcestershire and season to taste. Let thicken on low heat until meat is done.
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10
Pour gravy into meat pan and mix thoroughly, taste and season if necessary.
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11
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.).
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12
Stir in the sour cream, 2 Tbsp butter until well mixed. Taste for seasoning needs.
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13
Then fold in crumbled blue cheese and chives.
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14
Spread potatoes on top of the meat mixture.
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15
Sprinkle top with paprika for color and broil for a few minutes until golden brown on top.
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16
Crumble reserved bacon over top. Serve immediately.
