Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 375 degrees. boil water for mashed potatoes. when boiling, add instant mashed potatoes and set aside. cook lentils and bay leaves in water for about 15-20 minutes. (bring to boil, then reduce heat to simmer.) get them soft, but not mushy. test for done-ness; pour off any excess water. dice onion, saute in olive oil; when softened, add peas and carrots, cook until tender; then add cooked lentils and the rest of the ingredients. adjust seasonings. coat 2 quart casserole with cooking spray or oil. load in lentil mixture, spread evenly in pan. top with mashed potatoes, creating swirls with a spatula or spoon for browning. bake for about 30 minutes. serve hot. top with more fresh parsley or cheddar cheese if desired.

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.