In a medium-sized mixing bowl, combine the pork, fennel seeds, sage, coriander, salt, and black pepper by hand.
In a medium skillet, add the 1 tablespoon of Lard, and brown the meat mixture for about 8 minutes.
Drain the skillet, reserving the fat, and place the meat mixture in a 13 x 9-inch baking dish.
In the same skillet, using the reserved fat from the ground pork, cook the carrots, onions, celery, mushrooms, and chestnuts until soft, about 7 minutes.
Transfer the cooked vegetables to the baking dish, add the cranberries, and toss with the meat to combine.
In a small bowl, use a fork or pastry cutter to combine the almond flour, the 3 tablespoons of cold Lard, Italian parsley, and walnuts until crumbly.
Spread the crumbly mixture on top of the meat mixture.
Bake at 350°F for 30 minutes or until the top of the casserole begins to brown. Serve warm, and use an oven or toaster oven to reheat for best results.
If you can’t find fresh cranberries for this dish, use thawed, flash-frozen cranberries or diced green apple instead. Dried cranberries will be too sweet; it’s the tartness that’s needed to balance the sausage spices.