Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oil over medium heat, add garlic, and saute for 2 minutes. add onion and continue sauteing until soft, about 3 minutes. add tomato and cook for two more minutes, stirring frequently. add stock, green pepper, carrot and vegetables, bring to boil, cover, lower heat, and cook until vegetables are tender, about 10 - 15 minutes. add soy sauce and pepper, taste, and adjust seasonings as necessary. preheat oven to 350°f slice the sweet potatoes approximately ½” think and arrange to cover the bottom of a 2 qt baking dish. add cooked vegetables. peel and crumble the baked potatoes and cover the cooked vegetables. bake uncovered until bubbly, 25 to 30 minutes. garnish with chopped, fresh parsley and paprika. serve hot.

Target recipe: heat the fat in 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 the 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 200*c ( 400*f/gas mark 6), for about 15 minutes or until the top is brown.