Ingredients

• 2 cups buttery mashed potatoes
• 1 pound lean ground venison , or other big game
• 1 tablespoon canola oil
• 1 red onion , chopped
• 2 cloves garlic , minced
• 2 stalks celery , diced
• 0.5 cups diced red bell pepper
• 1 tablespoon Worcestershire sauce
• 0.5 teaspoons salt
• 0.25 teaspoons pepper
• 2 eggs , beaten
• 1 cup cottage cheese
• 2 tomatoes , sliced
• 1 cup shredded Colby Jack or Cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
3. 3 Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
4. 4 Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
5. 5 Bake, uncovered, in preheated oven until set, about 20 minutes.

Nutrition per serving