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 350°f. fry the ground meat and onion together until meat is brown and onion is translucent. drain the fat. add salt and pepper to taste. place into oven proof baking dish. pour cream style corn over the top. spread mashed potatoes over the top. bake for 30 min or until golden brown.