Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place potatoes in a large saucepan and cover with water; bring to a boil. cover and cook for 20-25 minutes or until very tender. drain well. mash potatoes with the cream, 2 tablespoons butter, salt, and pepper. spread 1 1/2 cups of the mashed potatoes into a greased shallow 1-1/2 quart baking dish. in a large skillet, sauté onion and garlic in remaining butter until tender. stir in flour until blended. gradually stir in broth, mustard, thyme, and 2 tablespoons parsley. bring to a boil; cook and stir for 2 minutes or until thickened. stir in pork; heat through. pour over the potato crust. pipe or spoon remaining potatoes over top. bake, uncovered, at 375 for 35-40 minutes or until browned. sprinkle with remaining parsley.

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.