4 slices bacon

2 pounds ground sirloin

½ pound mushrooms, sliced

1 onion, chopped

2 garlic cloves, minced

1 teaspoon thyme

1½ cups beef broth

2 tablespoons Worcestershire sauce

2 tablespoons butter, softened

2 tablespoons flour

2 pounds potatoes, peeled and cubed

1 egg

¼ cup sour cream

6 ounces blue cheese, crumbled

Salt and pepper to taste

1 teaspoon paprika

3 tablespoons chives

Heat oven to 350 degrees. Coat a 9-by-13-inch pan with cooking spray.

Sprinkle bacon with pepper. Brown bacon until crisp, remove and drain.

Brown ground sirloin in same pan, 4 to 5 minutes. Add mushrooms, onions, garlic and thyme; cook until tender. Stir in broth and Worcestershire, add salt and pepper to taste and bring to a boil.

In the meantime, in a small bowl, combine flour and butter; add to sauce. Reduce heat and simmer 2 to 3 minutes. Pour mixture into prepared pan.

Bring to a boil in enough salted water to cover the potatoes and cook for 15 minutes or until tender. Reserve 1 ladle of water, drain potatoes and return to pot.

Add the ladle of water to the egg in a small dish and beat, add to drained potatoes. Mash potatoes with sour cream; fold in blue cheese. Spread over meat mixture.

Sprinkle with bacon, paprika and chives and bake 25-35 minutes or until lightly golden and hot.

Serves six to eight.