Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f. lightly sautee veggie ground round in olive oil. once heated, add the vegetable broth, peas, and corn and cook on medium heat for 5-7 minutes. add 2 t nutritional yeast, braggs, and remaining spices. pour vegetable mixture into ovenproof casserole dish (any size will work, but preferably smaller and deeper rather than larger and shallower). layer mashed potatoes on top of vegetable mixture. melt 2 t vegan margarine. add 2 t nutritional yeast and mix well. pour this mixture over the mashed potatoes. cook pie uncovered for about 35 minutes.

Target recipe: preheat oven to 425°f (220°c), gas mark 7. coat a nonstick skillet with cooking spray. add the onions, and sauté until they wilt. add the meat and cook, separating with a wooden spoon until meat has turned brown. strain the beef mixture of all fat and liquid. return to the skillet. add the broth, worcestershire sauce, tomato paste, and pepper. set aside. boil the potatoes with the garlic in lightly salted water until done. drain the potatoes and remove the garlic. mash the potatoes with the milk and egg substitute. season to taste. place the meat mixture in the bottom of oven-proof casserole. top with peas and then spread with mashed potatoes. coat with cooking spray. bake for 17 to 23 minutes until heated through and top is nicely browned.