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: 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.