Vegetarian shepherd's pie

Ingredients

Instructions

1. Heat the oven to 200°C/gas 6.
2. Peel and deseed the pumpkin/squash, then cut it into chunks. Place in a pan with salted water to cover and cook over a low heat until it is soft and mashable, about
   15 minutes. Drain, then mash with a fork. Crush 1 clove of garlic and stir in, then season with salt and pepper. Set aside to cool.
3. Meanwhile, heat the butter and oil in a frying pan, then add the onion and fry slowly until it's coloured as brown as you like it. Chop the remaining cloves of garlic and add to the pan with the mushrooms, thyme, sherry and beans. Season well and let the mixture simmer away until the sherry has reduced - about
   10 minutes. At the last moment, stir in the spinach leaves to wilt.
4. Place the filling in a casserole dish and spoon the mash on top. Mix the cheese with the breadcrumbs and sprinkle on top, then give it a light drizzle of olive oil. Bake in the oven for
   35-45 minutes, until the topping is golden brown.