Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: brown the ground beef in a frying pan. add the onions, carrots, celery, garlic, salt, pepper and nutmeg. lower the heat and cook for about 10 minutes until the vegetables are wilted. add the beef broth and bring to a boil. stir in enough of the butter/flour roux to make thick gravy to bind the filling. pour into large shallow baking pan and cool. the filling should be about 1½ inches deep. cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. spread the potatoes evenly and brush the surface with butter. bake at 325°f for 35-40 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.