Lamb & Pumpkin Bake with Cheesy Topping

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake). Set aside an oven-proof dish (about 20 x 20cm).
2. Prep & cook pumpkin. Prep first measure of garlic. Arrange pumpkin on a lined oven tray, toss with oil, sprinkle over sliced garlic and season with salt and pepper. Bake for 15-18 minutes, until just cooked but still firm. Remove from oven. Switch oven to grill on high.
3. Prep & cook filling. Prep onion, second measure of garlic and carrot. Heat oil in a medium fry-pan on mediumhigh 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 with a wooden spoon as it cooks.
4. Add pie spices and garlic to pan and cook, stirring for 1 minute. Add carrot, canned tomatoes, soy sauce and a pinch of salt. Cook on medium-high heat, stirring occasionally, for 2-4 minutes, until liquid is absorbed. Stir through balsamic vinegar and peas and cook for 1-2 minutes. Season to taste with salt and pepper.
5. Meanwhile, prep topping. In a bowl, whisk together cottage cheese, egg and a pinch of salt.
6. Finish pie. Place half the filling in prepared oven dish and top with half the pumpkin. Repeat with remaining filling and pumpkin. Top with cottage cheese mix. Grill (on middle-upper oven rack) for 5-7 minutes, or until golden.
7. Prep salad. Prep lettuce and carrot and toss in a bowl with vinegar. Season with salt and pepper.
8. Serve. Lamb pie with salad on the side.