Pumpkin & Mushroom Cottage Pie

Method

1. To prepare the pumpkin mash, steam the pumpkin until tender, then drain. Mash the pumpkin and butter in a large bowl until smooth, then season with salt and pepper.
2. Preheat grill to a high heat. Heat 2 tsp olive oil in a large non-stick pan over a medium heat. Cook onion for around 5 mins, stirring occasionally, until softened.
3. Add the remaining oil to the pan, then toss in the mushrooms and cook, stirring occasionally, for 5 mins or until softened and caramelised.
4. Stir in the black beans, kidney beans, diced tomatoes, paprika, garlic powder and ½ cup water. Bring mixture to the boil, stirring occasionally. Once boiling, reduce heat to medium and allow to simmer uncovered, for 3-5 mins, stirring, until the sauce has thickened. Season to taste with salt and pepper.
5. Transfer mixture to a shallow 2L capacity ovenproof baking dish.
6. Top mushroom mixture with the prepared pumpkin mash, then grill for 8 mins or until the mash is starting to turn golden brown. Serve with a side of steamed green vegetables.