Cooking Instructions

• Preheat oven to 200C | 400F. Combine pumpkin and potatoes with just enough water to cover them in a large saucepan over medium heat, and boil until tender. Drain well, add butter/spread and mash until smooth and creamy. Season with salt to suit your tastes.
• Meanwhile, heat oil in a separate large pan over medium - high heat. Add onion, carrots and capsicum, and cook stirring for about 5 - 10 minutes, or until onions become transparent. Add the garlic and cook for 2 minutes. Add beef and fry until browned on all sides. Add the tomatoes, cover and reduce heat to simmer until tomatoes soften. Then add peas, salt and vegetable stock, and simmer covered for 10 minutes until all vegetables are soft and cooked through.
• Add gravy powder or cornflour mixture. Cook, stirring to combine until a sauce forms and thickens. Stir in spinach and parsley, then take off heat.
• Evenly spread half the pumpkin/potato mash into a large oven proof baking dish. Spoon the beef mixture over the top, and spread remaining pumpkin mash over the beef. Sprinkle evenly with parmesan cheese.
• Bake until the top is golden brown and sauce is bubbling underneath, about 20 minutes.