Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f. place potatoes in a large sauce pan, adding just enough water to cover. boil for 15 to 20 minutes, or until potatoes are tender. drain potatoes, reserving liquid. mash cooked potatoes with hot cooking liquid, salt, and onion powder. add additional liquid for desired consistency. set aside. combine pepperoni, corn, and peas in a 9" pie pan. in a separate bowl, whisk together peanut butter, water or cooking liquid, and soy sauce or seasoning until smooth. pour peanut butter sauce evenly over vegetables. top with mounds of mashed potatoes. sprinkle with paprika and bake for 30 to 40 minutes or until potatoes start to brown. serve hot or at room temperature.

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.