Preheat your oven to 200°C (400°F). Peel and chop the pumpkin and potatoes, boil until tender for about 15-20 minutes. Drain and mash with butter, season with salt.

In a frying pan, heat olive oil, sauté onion, carrots, and capsicum for 5-10 minutes. Add garlic and cook for 2 more minutes.

Add ground beef to the pan, cooking for 8-10 minutes until browned. Stir in the chopped tomatoes and simmer for 5 minutes.

Mix in peas, salt, and vegetable stock powder, simmer until vegetables are tender. Stir in gravy powder and cook until thickened. Fold in spinach and parsley.

Spread half the mash in a baking dish, layer beef filling, top with remaining mash, and sprinkle parmesan cheese.

Bake in the oven for 20 minutes or until the topping is golden brown.