Meat and Pumpkin Purée Casserole

Season the pumpkin purée and mashed potatoes with salt and pepper to taste. Set aside.

In a skillet with a little oil, sauté the chopped onion and red bell pepper. Once the onion becomes translucent, add the ground beef and pork, along with the diced tomatoes. Cook for 5 minutes.

In a separate pan, sauté the mushrooms, thinly sliced, in a bit of butter. Add them to the meat mixture.

Remove the filling from the heat and mix in the coarsely chopped hard-boiled eggs. Season with salt and pepper to taste.

Lightly grease an oven-safe dish with oil. Spread a layer of mashed potatoes on the bottom.

Add the meat filling on top of the mashed potatoes.

Place slices of mozzarella cheese over the meat filling.

Spread the pumpkin purée evenly over the cheese.

Using the remaining mashed potatoes, decorate the surface of the casserole with a piping bag fitted with a star tip.

Preheat the oven to 200°C (390°F). Bake the casserole for about 10 minutes, or until the top is golden and gratinéed.