Ragu Pie with a Rustic Potato Cheese Crust

You're going to love me for this one.

1. Cube some peeled CARROTS, and chop up a couple of ONIONS.  Half moons? Rings? Little oblong bits meant to be cubes? Whatever you fancy.  As ever, this is YOUR ragu pie.  Anyway, fry these in a large pan with some olive oil, or perhaps some of that freaky looking Flora stuff Vernon Kay and his fake Mum would have you use.  It might do good things to your system, but I'm not sure what because Carol Vorderman wasn't there to show me with her fingers.
2. Add a few rashers of chopped BACON (lardons, if you will) and fry more, then stir in a goodly amount of chopped GARLIC.  When the garlic is just starting to take add some good quality BEEF MINCE and fry everything up together, adding sliced MUSHROOMS after a bit and frying those too. 
3. Now, dissolve a BEEF OXO CUBE into about two thirds of a cup of water and add, bringing to the boil.  Stir in a decent splat of TOMATO PUREE, then add a tin of CHOPPED TOMATOES. 
4. When all this is nicely simmering, add SALT, PEPPER, and DRIED BASIL and then splosh in a GLASS OF RED WINE. 
5. Simmer and stir, simmer and stir.
6. When the sauce has reduced nicely, transfer it to nice little pie dishes.  Get some POTATOES and slice them with a mandolin or some other super-thin-slicing-device.  Did you see how I called this a "rustic" potato crust?  That means you don't have to peel the potatoes.  I do these little things for you, see?
7. Arrange your potato slices on top of your pie, brush with olive oil, sprinkle with a little rock salt and grate over a small amount of GRANA PADANO, or PECORINO or PARMESAN cheese.  Or if you want to go proper mountain you can do EMMENTAAL and/or GRUYERE.  But not too much in any case.
8. Bake in the oven for however long it takes and at whatever temperature is necessary for the potato crust to go nice and brown and a little crispy. 
9. Serve and enjoy, you madcap fools!