Lamb and Pumpkin Pie with Cheesy Topping

Steps

1. Preheat oven to 220°C. Set aside an oven-proof dish (about 20 x 20cm).
2. Prep & cook pumpkin. Arrange pumpkin slices on a lined oven tray, toss with 1 tsp oil, sprinkle over sliced garlic and season. Bake for 15-18 minutes, until just cooked but still firm. Remove from oven. Switch oven to grill on high.
3. Prep & cook lamb. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook onion with a pinch of salt for 2-3 minutes, until soft. Increase heat to high, add lamb and cook for 4-5 minutes, breaking up as it cooks.
4. Add lamb mix and garlic to pan and cook, stirring, for 1 minute. Add carrot, canned tomatoes, soy sauce and 1/2 tsp salt. Cook on medium-high heat, stirring occasionally, for 2-4 minutes, until liquid absorbed. Stir through balsamic vinegar and peas and cook for 1-2 minutes. Season to taste.
5. Prep topping. While mince cooks, whisk together cottage cheese, egg and 1/4 tsp salt in a bowl.
6. Finish lamb pie. Place half the lamb mixture in prepared oven dish and half the pumpkin on top. Repeat with remaining lamb and pumpkin. Top with cottage cheese mix. Grill (on upper oven rack) for 5-7 minutes, until golden.
7. Prep salad. Place all salad ingredients in a bowl, toss and season to taste.
8. Serve lamb pie with salad on the side. Sprinkle over parsley.