Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375°f combine potatoes and enough water to cover in medium saucepan. bring to a boil. boil, uncovered, 20 to 25 minutes or until tender. drain. mash potatoes, adding enough chicken broth to make desired consistency. stir in parmesan cheese. set aside. meanwhile, cook and stir ground beef and onion in large skillet until beef is no longer pink. drain. add italian seasoning, fennel seeds and ground red pepper; stir to combine. add squash, tomatoes, corn and tomato paste; mix well. spoon mixture into 2-quart casserole. pipe or spoon potatoes over top of casserole. bake, uncovered, 20 to 25 minutes or until meat mixture is bubbly. remove from oven; let stand 10 minutes before serving.

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.