Prepare the filling in advance and either keep chilled for up to 24 hours or freeze, sealed and labeled, for up to 4 weeks. Reheat thoroughly on top of the cooker, then continue as listed in the recipe.

• 1 1/2 pounds (675g) Lamb tenderloin, cubed
• 1 tablespoon (15ml) sunflower oil
• 8 ounces (225g) fennel, chopped
• 4 ounces (100g) button mushrooms, chopped
• 2 ounces (50g) walnut halves
• 1 tablespoon (15ml) plain flour
• 1 teaspoon (5ml) paprika pepper
• 1/2 pint (450ml) lamb stock or vegetable stock
• salt and freshly ground black pepper
• 8 slices French bread about 1/2 inch (1cm) thick
• 1 1/2 ounces (40g) garlic and herb butter
• 2 tablespoons (30ml) grated Parmesan cheese

Heat oven to 350°F/180°C/Gas Mark 4. Heat the oil in the pan, add the lamb and fry quickly until brown. Mix in the fennel and mushrooms, and when starting to cook, add the walnuts with the flour and paprika. Off the heat, blend in the stock, then stirring constantly bring the sauce to the boil. Check for seasoning. Turn the mixture into a casserole dish, cover and cook for 1 hour until the meat is just tender. Turn into a shallow dish. Increase oven to 400°F/200°C/Gas Mark 6. Butter the bread and arrange the slices over the meat. Sprinkle over the cheese and brown the pie in the oven for 15-20 minutes until crisp and golden.