Lamb and Lentil Pie

Steps

1. oven to high grill. Bring a medium pot of salted water to the boil. Set aside a large oven dish (measuring 22 x 20cm).
2. Heat oil in a large fry-pan on medium heat. Cook onion, carrot and salt for 3-4 minutes, until soft. Add lamb spice mix, lamb and garlic and cook for 4-5 minutes, breaking lamb up with a spoon, until browned.
3. Stir through tomatoes, tomato paste, lentils, stock, water and soy sauce and bring to a simmer. Reduce heat to low-medium and cook for 15-18 minutes, stirring, until lentils are cooked. If mixture dries out, add ¼-½ cup water.
4. While lamb cooks, cut cauliflower and broccoli into small florets and roughly dice stalks. Cook cauliflower (florets and stalks) and broccoli (stalks only) in pot of boiling water for about 8 minutes. Add broccoli (florets) and cook a further 4 minutes, until soft. Drain well and return to pot (off heat) to steam and dry out for about 1 minute. Add salt and egg and crumble through half the feta. Use a potato masher to mash well and season with pepper.
5. Once lentils are cooked, stir through vinegar, season to taste and transfer to oven dish. Top with dollops of brocco-cauli smash and spread out. Sprinkle with sesame seeds and remaining feta. Grill (on middle oven rack) for 5-7 minutes. Remove from oven and set aside to rest in dish for 5 minutes.
6. While pie is grilling, peel cucumber into long, thin ribbons and very thinly slice core. Toss in a small bowl with vinegar and season to taste.
7. spoon lamb and lentil pie onto plates and serve cucumber ribbons on the side.