1.Heat oiled large saucepan; cook beef, stirring, until browned, then remove from pan.
2.Heat butter in same pan; cook onion, bacon, mushrooms and garlic, stirring, until vegetables soften. Return beef to pan with flour; cook, stirring, 2 minutes. Stir in wine, stock, paste and bay leaves; bring to the boil, stirring. Reduce heat; simmer, uncovered, about 45 minutes or until thickened. Discard bay leaves. Season to taste.
3.Meanwhile, boil, steam or microwave potatoes until tender; drain. Push potato through fine sieve into large bowl; stir in butter and cream until smooth. Season to taste.
4.Preheat grill (broiler).
5.Spoon beef mixture into oiled 1.5-litre (6-cup) ovenproof dish; top with potato. Grill about 5 minutes or until browned lightly.