Lightened up Cottage Pie With Golden Mash for 2

I wanted a lighter cottage pie (cottage pie being made with beef and shepherd's with lamb) so I came up with this.

• Ready In: 1 hr 5 mins
• Serves: 2

Ingredients

• 250  g  extra lean ground beef
• 1  stick celery, finely chopped
• 1⁄2 medium carrot, coarsely grated
• 1⁄2 small onion, finely diced
• 1  garlic clove, crushed
• 2  teaspoons Worcestershire sauce
• 2  tablespoons tomato sauce (ktchup)
• 1  teaspoon  dried Italian herb seasoning
• 3⁄4 cup green peas (I use frozen)
• 1  cup water
• 4  teaspoons  brown gravy mix
• 1⁄2 teaspoon fresh ground black pepper
• 2  tablespoons  chopped fresh parsley
• 350  g potatoes, chopped into chunks (2 medium)
• 300  g pumpkin, peeled and seeded, k chopped into chunks
• 2  teaspoons butter (I used light Logicol)
•  salt
•  fresh ground pepper
• 2  tablespoons  grated parmesan cheese

Directions

1. Put the meat, celery, carrot, onion and garlic in a heavy based frying pan and cook over medium heat until the meat changes colour and the veg are softened-this took about 10 minutes.
2. Add the sauces, herbs and water; bring to the boil and cook a further 10 minutes.
3. Add in the peas for a few minutes.
4. Mix the gravy mix with a tablespoon or two of extra water, then stir this through the meat mix.
5. Allow it to thicken and cook for a couple more minutes, then remove from the heat and stir through the half teaspoon of black pepper and the chopped parsley.
6. Pour into a 6 cup baking dish.
7. Meanwhile while all that was happening, you should have cooked your potatoes and pumpkin in a pot of lightly salted water until tender (this should take about 20 minutes).
8. Drain and mash with the butter and salt and pepper.
9. Top the meat mix in the baking dish with the mash and sprinkle the parmesan cheese over the top.
10. Bake in a moderate oven until bubbling, golden and heated right through.