1) Dice 4 strips bacon and cook over medium heat to render the fat

2) Add 1 diced medium onion and 1 diced medium carrot to bacon, sprinkle with salt, and sweat for a few minutes until the onions are just starting to brown

3) Push onion mix to edges of pan, add half of the beef, salt, and brown very well (do not turn for long periods of time until the meat builds a nice brown crust on several sides)

4) Remove much of the browned beef, add the rest of the beef and brown thoroughly as above (don't add all at once or the meat will steam instead of browning).

5) Add all beef and onion mixture to the pan, sprinkle with 2 tbsp flour, stir the flour into the mix and cook for ~2 minutes

6) Pour in 6 oz Guiness, vigorously scrape up the browned bits from the bottom of the pan

7) After Guiness reduces add 1 cup of stock and bring to a low boil. If the filling doesn't have enough gravy to it, add some of the other cup of stock in increments, return to a boil and check the consistency.

8) After reaching the desired consistency of gravy, add soy/worchestershire sauce, honey, and mustard, stir well, and simmer for 10 minutes.

9) Set meat filling aside off the heat or store covered in the refrigerator if finishing the dish on another day.

10) Preheat oven for 350'F. Cube the potatoes, cover with water, and boil until fork tender. Mash well, adding butter and milk for a smooth, rich consistency.

11) In a 9x13" casserole dish, spread the meat filling along the bottom, then cover the filling with mashed potatoes, spreading from edge to edge to form a seal. Sprinkle the top with shredded cheese and bake in the 350'F oven for 30-40 minutes, until the filling is bubbling up the sides.

12) If the cheese is not sufficiently browned, set the oven to broil and watch it carefully, removing when the cheese is browned to taste (this will happen very quickly, so don't leave unattended -- it's easy to burn otherwise).

13) Remove from oven and let sit 10 minutes before serving. Leftovers reheat well in the microwave.