Fry bacon in a large skillet until crisp.

Drain, reserving 1 teaspoon of drippings.

Set bacon aside.

Cook beef in drippings until no longer pink.

Drain.

Toss onion, mushrooms, carrots, and celery in flour, add to skillet with broth, Worcestershire sauce, salt, and pepper.

Bring to a boil.

Reduce heat.

Simmer uncovered for 15-20 minutes until vegetables are tender.

Add beef and bacon.

Put into a greased 2-quart baking dish.

Combine potatoes and ½ cup of cheese, spread over beef mixture.

Sprinkle with remaining cheese.

Bake uncovered at 350 for 20-25 minutes or until heated through.