In a large skillet over medium heat, add a drizzle of olive oil and sauté diced onions and carrots for about 5 minutes until softened. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, approximately 7-10 minutes. Stir in peas and gravy, seasoning with salt and pepper to taste, then let it simmer for an additional 5 minutes to meld the flavors.

In a mixing bowl, combine the pumpkin puree with a pinch of salt, pepper, and a hint of nutmeg to create a tasty topping. Blend until smooth and creamy, adjusting seasoning as necessary.

Preheat your oven to 375°F (190°C). In a greased baking dish, layer the savory meat filling evenly at the bottom, and spoon the creamy pumpkin mixture on top, spreading it out to cover the filling.

Bake for 25-30 minutes, until the topping is golden and the filling is bubbling gently around the edges.