Potato and Ground Meat Casserole

Heat 2 tablespoons of vegetable oil in a skillet. Add the ground meat. Cook, stirring, over high heat for about 10 minutes. Transfer the meat to a plate.

Heat 2 tablespoons of oil in the skillet. Add finely chopped onion, grated carrots, and julienned bell pepper. Season with salt, pepper, and a bay leaf. Cook, stirring, over medium heat for about 5 minutes.

Return the ground meat to the skillet. Add the broth and tomato paste. Bring to a boil, then reduce the heat and simmer covered for 30 minutes, stirring occasionally.

Remove the bay leaf and transfer the meat mixture to a baking dish.

Preheat the oven to 180°C (350°F).

Cut the potatoes and pumpkin into large chunks and boil in salted water until tender.

Spread the mash in an even layer over the meat. Dot the top with small pieces of butter.

Bake for 40-50 minutes until golden brown.