Prepare all the vegetables and start by sautéing the halved shallots in oil with a third of the butter. Cover until softened

When the shallots are soft add pumpkin cubes making sure they are well coated. Cook until soft

Add seasoning to pumpkin and shallots and cook for another minute or so. Reserve

On another pan melt one third of the butter and sautee the mushrooms on it. When cooked add the drained dried soaked porcini but reserve liquid.

Add mushrooms to rest of vegetables and reserve.

Melt last third of the butter. Add flour while on a medium low heat and add water of draining mushrooms slowly until you get a runny thick brown colour sauce

Add vegetables to a pie dish and add sauce. Let mix cool.

When cold enough cover with pastry and pierce with fork. Glaze with beaten egg

Cook on a 180 C oven for about 40 minutes