Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. boil potatoes and parsnips until tender. drain. using a potato masher, mash potatoes and parsnips. add soymilk, garlic, butter and mash until smooth. salt and pepper to taste. set topping aside. heat oil in a medium-large pan. add onion and carrot to pan and cook on medium heat until onions are soft. add mushrooms and meat substitute and sauté for 4 minutes. in a small bowl slowly mix the flour into the vegetable stock. add vegetable stock mixture and peas to pan. mix in worcestershire, sage, red pepper. cook down to a gravy like consistency. pepper to taste. transfer filling to a oven proof dish, spread the potato parsnip mash over it. bake uncovered for 30-35 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.