Preheat the oven to 190°C.
Heat the olive oil in a large, heavy-based saucepan over a moderate heat. Season then sear the lamb, in batches if necessary, until golden brown all over. Remove from the saucepan and reserve to one side.
Add the carrot, onion and fennel and reduce the heat a little. Sweat for 5-6 minutes, stirring occasionally until softened. Add the garlic and pepper at this point and then add the lamb back to the saucepan. Pour the stock in and bring the mixture to the boil. Cover with a lid and simmer very gently for 6-8 minutes.
Remove from the heat and transfer to a 7 inch circular baking dish.
Roll the pastry out on a lightly floured surface to ½cm thickness, then use it to cover the baking dish; cut away the overhanging pastry from the side. Make incisions across the pastry all the way through so that you have long slits. Sprinkle the dried herbs on top and bake for 15-20 minutes until the pastry is golden and cooked. Remove and allow to cool for a few minutes before serving.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Bake until dish is thoroughly heated through. Reheat until piping hot.
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