Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat the oil n a large frypan and add the onion and carrot. cook for 3 minutes or until onion and carrot are softened. add the meat and cook for 3 minutes. stir in the herbs, seasoning, and most of the stock. blend the cornflour with a little cold water, stir in the remaining stock then add to the pan. bring to a boil, stirring until thickened. transfer the mixture to a warmed pie dish. mash the potatoes with half the butter and season well. cover the meat well with the mashed potatoes and mark furrows with a fork. dot small pieces of the remaining butter over the top and bake in an oven, preheated to 400 for about 15 minutes or until the top is brown

Target recipe: preheat oven to 350°f. butter two 9-inch deep dish pie plates. saute beef, pork, onion and celery in oil. add flour, stir, cook until mixture starts to bubble (2 to 3 min). slowly add chicken stock. stir in thyme, rosemary, cloves, salt and pepper. cook and stir until thickened. stir in peas and corn. boil peeled potatoes until fork tender in salted water. heat half and half (don't boil). drain potatoes and place in large bowl of electric mixer. beat on low, slowly add half-and-half, the cheeses, salt and pepper. divide meat mixture between the two pie plates. top each with half potato mixture. scatter bits of butter on top. place pies on baking sheets (mine always overflow). bake 45 min (or until potato are browned).