Middle Eastern Cottage Pie

Place the pumpkin and carrot in the saucepan. Boil for 15 minutes, or until soft when pierced with a knife. Drain and return to the saucepan. Add the butter and season with salt and pepper. Mash with a potato masher or fork until smooth. Set aside, covered.

Meanwhile, heat the olive oil in a large frying pan over a medium-high heat. Add the garlic and brown onion and cook for 3-4 minutes, or until softened. Add the beef mince and cook, breaking up with a wooden spoon, for 5-6 minutes, or until browned.

Stir the eggplant, 1/2 the baby spinach leaves and the Moroccan spice blend into the mince mixture, and cook for 2-3 minutes. Cover with a lid and continue cooking for a further 7-8 minutes, or until the eggplant has softened. Season to taste with salt and pepper and remove from the heat.

Transfer the beef mince mixture into a medium ovenproof dish and spread the mash over the top. Season with salt and pepper. Bake in the oven for 15 minutes, or until the mash is slightly crispy.