Preheat your oven to 200°C (400°F) while you prepare the pumpkin and potatoes. Peel and chop the pumpkin and potatoes into equal-sized pieces, placing them in a large pot of boiling salted water. Cook for about 15–20 minutes, or until tender. Drain the veggies, then mash them together with reduced-fat butter, adding salt to taste.

In a large skillet over medium heat, drizzle a splash of olive oil and add diced brown onion, chopped carrots, and red capsicum. Sauté for about 5–7 minutes until the vegetables are tender and the onion is translucent. Stir in minced garlic and let it cook for a minute before adding the extra lean ground beef; cook until browned, approximately 8–10 minutes.

Once the beef is cooked, stir in diced ripe tomatoes and cover the skillet. Allow the mixture to simmer for 10 minutes. Afterward, mix in the frozen peas, salt, and vegetable stock, simmering for an additional 5 minutes until everything is heated through.

Incorporate the gravy powder (or cornflour mix) into the filling while stirring continuously. Let the mixture simmer for another 3–5 minutes, then fold in fresh baby spinach leaves and chopped flat-leaf parsley.

In a greased baking dish, spread half of the creamy pumpkin and potato mash on the bottom. Layer the beef filling evenly over the mash, then top with the remaining mash, spreading carefully. Finish by sprinkling grated parmesan cheese on top.

Place the assembled Pumpkin Shepherd's Pie into the preheated oven and bake for about 20 minutes, or until the top is golden brown and bubbling. Remove from the oven and allow to cool slightly before serving.