Spray with oil and heat either a large, deep saucepan or deep non-stick frying pan over medium-high heat. Brown the meat by cooking it for 6-8 minutes. Stir frequently to break up the mince. Make a small circle in the middle of the pan, and add onions and garlic. Cook, for 2-3 minutes until soft.

Stir in tomato paste and add all vegetables. Pour passata sauce over the top and stir thoroughly. Add mixed herbs and season with pepper & salt. Cover and simmer for 20-25 minutes on medium-low heat, until sauce has thickened. Stir occasionally.

Preheat grill. Steam or microwave pumpkin for 5-6+ minutes, then mash when cooked. (I add a 1-2 tbls of low-fat milk, to make it fluffy and creamier, and 1 finely chopped spring onion).

Transfer meat and vegetables to a deep rectangular shaped casserole dish or large ceramic baking dish. Spoon mashed pumpkin over the top. Sprinkle with cheese and place under the grill for 5-6 minutes until cheese has melted. Garnish with poppy seeds, flaxseed meal and parsley when ready to serve.