A few not-so-classic ingredients make for a more savory shepherd's pie.
Allowing for a choice between meats means home cooks can have this classic any way they like it; the recipe works no matter what.
Worcestershire and optional Marmite are classic British umami bombs, adding savory depth to the meat. This happens to also be the beauty of shepherd's pie, Britain's mashed-potato-topped meat and vegetable casserole. Instead of forcing you to assemble all of a dinner's elements into a single forkful, it does you the favor of delivering them pre-combined.
For a chunkier texture, a potato masher works well. If you want them smoother, you can use a ricer or, my personal favorite, a food mill assembled with its finest screen. I have yet to find a decent food mill made for home cooks, though, so if you go that route, Once they're mashed, you can cover the potatoes directly with plastic, which will prevent the surface from drying out.
Then I add diced aromatic vegetables, like onion, carrots, celery, and garlic, and cook them gently for a few minutes. With all the meat in there, the pan becomes too crowded for the vegetables to sauté properly, but that's not such a problem, since preserving a little freshness is important in a dish like this.
Once the wine has cooked down most of the way, I add chicken stock that I've sprinkled with unflavored gelatin. The gelatin adds body and viscosity to the liquid without altering the flavor significantly. I still add some flour for further thickening, but using gelatin means I don't have to add too much, since flour can dull the meat sauce's flavor if used too heavily.
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