Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400°f. boil potatoes and celery root until just fork tender, drain. add the milk and 2 tbsp butter and mash until fairly smooth. brown pork in a medium heavy skillet, remove from pan leaving the juices. in the skillet, add 2-3 tbsp butter to the meat juices and melt. add the carrots, parsnips, leek, and fennel; cook until tender. add the flour to the vegetables and stir to coat, cook 2 more minutes. add the sherry, then the chicken broth. stir the pork back in, scraping the pan bottom. remove from heat. in a casserole dish, layer all the pork/veggie mixture, then the peas. drop the potatoes on in spoonfuls and spread to cover. dot the top with the remaining 1 tbsp butter. top with shredded cheese. bake 30 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.