Pumpkin Shepherd's Pie with Dried Beef

Cook the kabocha squash cubes in a pot with water and salt until they are very tender.

While the squash cooks, prepare the filling: sauté the onion, garlic, and red bell pepper in a pan with olive oil.

Add the shredded dried beef, tomato, smoked paprika, salt, and black pepper to the sauté and let it simmer for a few minutes.

Add the tomato puree to the filling and finish with chopped fresh herbs, mixing well.

Drain the cooked squash and, while still hot, push it through a potato ricer (or mash with a fork) until you get a smooth puree.

Incorporate the melted butter, freshly grated nutmeg, and black pepper into the pumpkin puree, tasting and adjusting salt if necessary.

Grease a baking dish with olive oil or butter and spread the entire dried beef filling evenly on the bottom.

Cover the filling with an even layer of cream cheese.

Finish by covering everything with the pumpkin puree and, on top, spread the sliced or grated cheese generously.

Bake in a preheated oven until the cheese is nicely browned and bubbly.