Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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. grease baking dish and line the bottom with mashed potatoes. season meat with spices and afterwards, add gravy. add remaining mashed potatoes and spread evenly over it. in a cup, mix the egg yolk with the water and "paint" the top with it. bake in oven for 20 - 25 minutes.