This is one of the nicest things to eat when you are cold or feeling you need some loving. It is warm and comforting and so moreish. This version is a cheats version because I use gravy powder and ready chopped soffritto, it makes it quick rich and unctuous and I am not going to apologise for cheating, this has its place in my heart because this is based on my mum's version.

Ingredients
1 kg vivaldi potatoes, peeled then chopped 
750/800g beef mince or lamb mince  * 
2 tbsp olive oil 
Either ½ bag (250g) of frozen ready chopped soffritto (or 2 medium onions, 1 stick of celery and 1 carrot very finely chopped) 
1 large carrot or if you are using lamb use 120g of frozen petit pois - peas) 
1½ tbsp Worcestershire sauce 
4 tbsps tomato ketchup 
3 tbsps brown sauce 
1 tbsp marmite or bovril 
4 tbsps gravy powder (beef or lamb to match your meat) 
700ml boiling water 
50g butter 
50 mls cream (or milk) 
25g cheese - cheddar, double Gloucester, red Leicester etc grated (optional) 
Salt 
Pepper.

Method
Put 1 tbsp oil in a heavy based pot, wok or frying pan and add the mince and salt and pepper and cook until brown stirring from time to time to break up large lumps, expect this to take 15-20 minutes.  You want to cook the mince until all of the juice that has come out of the meat has cooked away and the meat is nicely brown.  Remove the cooked meat to a dish and put to one side. To the mince pan add the soffritto and carrots (if you are using beef), you do not need to wash the pan out. Cook for 5-7 minutes until soft and translucent.  Return the meat to the pan and cook for another couple of minutes while the meat starts to turn a deeper brown and caramelise on the bottom.  When it really starts to stick, turn off the heat. 

Turn to your potatoes.  Put them into a large pot with lots of water and 1 tsp of salt and put on to boil.  When they boil reduce the heat and simmer until soft, roughly 15-25 minutes depending on how large you cut them. 

Preheat your oven to 180c.   

Meanwhile to the mince put the Worcestershire sauce, the ketchup, brown sauce and marmite into the mince and stir. Sprinkle the gravy powder over and stir again.  Turn the heat back on the medium and add 250ml of the water and stir.  Then slowly add more water, you want your gravy to be thick and unctuous and so that the mash will not fall into the mince but not so thick your spoon stands in it.  Add the remaining water until you are happy with the consistency.  Taste to ensure it is rich enough.  If it needs a little more richness add a tsp more of the ketchup brown sauce and gravy and ½ tsp of marmite, stir and recheck.   

When the potatoes are soft finish off the mash.  Drain the potatoes and put back into the pan you cooked them in.   Add the butter and mash mash mash mash mash. Mash until everything is totally smooth and not a single lump remains.  Add the cream or milk and stir through.  Check the seasoning, here you want the potatoes to be a little under seasoned for the moment as the mince mixture will be fairly highly seasoned. 

When you are happy with your gravy take a little spoon of mash and a little of the mince and check the seasoning, adjust where necessary.  If you are making the shepherds pie with lamb, put the peas in now and stir.  Take the mash and very carefully put over the top of the mince starting with small spoonfuls around the edge and working in to the centre. By adding this slowly it should stop the mash sinking into the mince. Use all the mash and smooth over the top with a fork.  Top with the cheese if using and bake for 30 minutes until golden.