Preheat your oven to 200°C (400°F).

In a large pot, add peeled and chopped pumpkin and potatoes. Cover with water and boil for 15-20 minutes until tender, then mash with reduced fat butter and salt.

In a large frying pan, heat olive oil over medium heat and sauté diced brown onion, carrots, and red capsicum for 5-10 minutes.

Stir in minced garlic, then add the ground beef, cooking until browned, about 5-7 minutes.

Add diced ripe tomatoes and let the mixture simmer for about 5 minutes.

Incorporate frozen peas, vegetable stock powder, and gravy powder. Simmer for another 10 minutes.

Mix in baby spinach and chopped parsley, cooking until spinach wilts, about 1-2 minutes.

In a baking dish, layer half of the pumpkin mash, followed by the beef and vegetable mixture, then the remaining mash.

Sprinkle the grated parmesan cheese on top.

Bake in the oven for about 20 minutes, until golden brown.

Let cool for 5 minutes before serving.