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Heat a large heavy-based pot over medium-high heat. Add a drizzle of oil. Once hot, add one-third of the lamb mince with a pinch of salt. Cook until browned, then stir and remove from the pan. Set aside and repeat with the remaining mince.
Return the pan to high heat. Add onions and carrots and sauté for 2-3 minutes, stirring often. Add garlic, rosemary, thyme, and celery, and continue to stir well. Then, incorporate the tomato paste, Worcestershire sauce, and flour. Cook for another 2-3 minutes, stirring continuously.
Add the cooked lamb back to the pan along with the chicken stock. Season with salt, if needed, and simmer on medium-low heat for 20-30 minutes. Add the corn kernels in the last two minutes and stir through.
While the meat simmers, place peeled potatoes in cold, salted water and bring to a boil. Cook until fork-tender, about 25-30 minutes. Mash the potatoes using a masher or ricer, then mix in the butter and milk until well absorbed.
Preheat the oven to 180°C (350°F). Transfer the cooked meat mixture to an oven-safe dish approximately 30 x 25 cm (12 x 10 inches). Top with mashed potatoes, creating peaks for crispy edges. Sprinkle with Pecorino cheese and panko breadcrumbs.
Bake for 35-40 minutes, or until golden brown and crispy on top.