Start with the onions. Add the olive oil to a heavy pan and heat it up. Put the onions in and gently sauté until they start to soften. 

Add the lamb and cook on medium until it's browned. Stir in the herbs, worcestershire sauce, garlic, salt, lemon pepper and flour.

Heat, stirring constantly. As the flour begins to brown and thicken, stir in the tomato paste and broth. Stir until well mixed.

Add the peas, corn and port, cover and simmer for about 10 to 15 minutes.

While the meat is cooking, make the potatoes.

Peel each one and cut into medium cubes.

Add to salted water and bring to a boil. Simmer until they fall apart with a fork.

When they are cooked, drain them well.

Add the butter to the bottom of the pan, then drop the potatoes on. Using a masher, mash them with the butter.

Add the half & half and pepper, stirring well and mashing more if needed.

Stir in the cheese and set aside to finish the meat.

Now that both the meat and the potatoes are done, time to build the pie!

Lightly spray a casserole pan with oil. Spread the meat mixture evenly on the bottom.

Top it off with an even spreading of the potatoes.

Bake in a preheated, 400 degree oven for 25 to 30 minutes, or until the top is browned and the bottom is bubbling.

Remove from the oven and it let it cool for 15 or 20 minutes before serving. Enjoy!