Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], 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).

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.