6 cups of mashed potatoes (I use Idahoan Four Cheese Mashed Potatoes)
1/2 cup of finely shredded mild cheddar cheese (optional)
Getting it done:
Put the ground venison in a large frying pan. Crumble it as it fries. Once it’s done, drain the excess fat from the burger.
Add the cream of celery and cream of chicken soup into the burger. Stir well, and then add the mixed vegetables, and stir well again.
Preheat the oven to 350. Pour the deer shepherd’s pie burger mixture into a 9″ x 13″ casserole dish, and spread the mixture evenly. Make sure to leave headroom for the mashed potatoes.
For the potatoes, prepare as directed on the package or if you use homemade just make them as you normally do.
When done, dip mashed potatoes out of the bowl one spoonful at a time and spread them evenly on the deer shepherd’s pie.
Once you are finished with the potatoes, sprinkle mild shredded cheddar cheese on top. You don’t want too much cheese. Make sure you can still see a little of the potatoes under the cheese.
Place the dish in the oven and let it bake for about 30 minutes. The best way to tell if it’s done is when the cheese melts and it starts to brown. If you didn’t put cheese on yours, the mashed potatoes will start to crack and brown when it’s done.