Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: for the base: brown the ground beef, onion, and garlic together; drain. cook frozen vegetables according to package directions; drain. stir the vegetables into the beef mixture and add the rest of the base ingredients, mixing well. pour into a 13x9" baking dish. for the topping: mix both pouches of instant potatoes according to the directions on the box, using the quantities of milk, butter, and hot water as listed. stir in the shredded cheese. spread carefully over the beef mixture to the edges of the pan, being careful to seal all the edges and corners. bake, uncovered, at 350 degrees for 30-45 minutes, or until topping is golden brown and casserole is heated through (will be bubbly).

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.