Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. cut each potato into thirds and cook in boiling water until tender. meanwhile, in skillet, saute onion, garlic and celery in oil over medium-high heat until soft. turn off heat, add crumbled yves veggie ground round, worcestershire sauce, soy sauce, tarragon, salt, pepper and mix thoroughly. transfer yves veggie ground round mixture to sprayed or lightly oiled 9 x 13" casserole dish. spread mixture and pack evenly. spread corn over yves veggie ground round mixture. drain potatoes, add oil, milk, salt, pepper; mash until fluffy. spread potato over corn and sprinkle with paprika. bake for 20 minutes or until heated through.

Target recipe: pre-heat oven to 200 c / 400 f / gas 6. dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes. add the flour and cook, stirring for 1 minute. gradually blend in the stock and tomato puree. cook, stirring, until the mixture thickens and boils. cover and simmer gently for 25 minutes. remove the bayleaf and spoon into a 1.7 litre ovenproof serving dish. meanwhile, cook the potatoes in boiling water for 20 minutes until tender. drain well and mash with the butter and milk and mix well. pile onto the mince mixture and sprinkle over the cheese. bake for 15-20 minutes. serve hot with a green vegetable.