Preheat the oven to 160C/320F/gas 2.5.
Place a large knob of beef dripping in the frying pan and heat until sizzling hot.
Add the meat in batches and brown thoroughly on all sides. This needs to be done in batches as an overfilled frying pan will result in the meat being steamed rather than browned. Remove to the shallow dish and set aside while you brown the remaining meat in more melted lard transferring each batch to the shallow dish as you go.
Add a little oil to the casserole, add the onions and sauté on a moderate heat until they just start to caramelise. Scatter in the flour and stir in.
Add the meat and season with the salt, pepper and nutmeg. Stir thoroughly and then add the stock.
Cover and place in the oven for 2 hours or until the meat is tender.
Meanwhile place the lamb mince, suet, herbs, breadcrumbs, egg yolks, cream and raisins in a large mixing bowl and use your hands to massage all the ingredients together until evenly incorporated.
Shape into meatballs about 4cm in diameter.
Clean the frying pan, place on the hob heat the oil before adding the meatballs. Fry on a fairly high heat until they are evenly browned. Remove from the heat, place in the shallow dish and set aside.
When the meat in the casserole is cooked remove from the oven and transfer into the pie dish along with the meatballs and allow to cool.
Place a pie funnel in the centre of the mixture.
Raise the oven temperature to 200C/400F/gas 6.
To make the pastry sift the flour and salt into a large mixing bowl.
Add the suet and stir in thoroughly.
Add enough water to form a soft, elastic dough that leaves the bowl cleanly.
Turn out onto a lightly floured work surface and knead for a few minutes.
Brush the edges of the pie dish with beaten egg.
Roll out the pastry and drape over the pie dish, making a hole in the centre that allows the pie funnel to peep through. Secure to the top of the pie dish by crimping and then trim the edges.
Use any left-over pastry to make shapes to decorate the pie which you can stick down with beaten egg.
Brush the beaten egg over the top, place in the oven and bake for 40 minutes or until the pastry is golden and crisp
Remove from the oven and serve immediately.
