Open Lamb Pie with Cauliflower, Broccoli and Pea Smash

Steps

1. Prep veggies and pastry Preheat oven to 220°C. Bring a large pot of salted water to the boil. Roughly chop cauliflower and broccoli and set aside separately. Unroll pastry, keeping the paper side down. Cut pastry evenly, into 6 squares. Place squares onto a line dbaking tray and brush with milk. Set aside. Brushing the pastry with milk will help the pastry turn golden.
2. Cook pie filling Finely dice onion. Heat a drizzle of oil in a large fry-pan on medium-high heat. Add onion and cook for 2-3 minutes, or until starting to soften. Add mince, salt and pie spice mix. Cook for about 5 minutes, breaking mince up as it cooks, until browned.
3. Add stock, tomato paste and Worcestershire sauce to mince and stir to combine. Bring to a simmer and cook for 2-3 minutes. In a small bowl, mix cornflour and water together, until smooth. Stir cornflour mixture through mince. Continue to cook, for 4-5 minutes, or until thickened. Season to taste.
4. Bake pastry Bake pastry on middle oven rack, for 12-14 minutes, until puffed up and golden. Cooking the pastry separately will decrease your overall cooking time, making it quicker than a traditional pie.
5. Cook smash Cdd cauliflower to pot of boiling water and cook for 4 minutes, add broccoli and cook a further 7 minutes, or until very soft. Add peas to pot and cook a further 3 minutes, or until warmed through and soft, then drain well. Return to pot with butter (or mayo, for kiddies) and salt. Smash with a potato masher. Season to taste with pepper.
6. To serve Spoon lamb pie filling onto plates and top with a puff pastry lid. Serve smash and tomato sauce on the side.