Shepherd's Pie (or Hunter's Pie as we call it)

Cool weather means warm comfort food, and one of those things is Shepherd's Pie.  Of course, since my husband is a hunter, we prefer to use ground venison instead of the traditional lamb.  We've found this is a simple meal that our whole house enjoys, and that is a WIN as far as I'm concerned.

INGREDIENTS

4 Large potatoes, peeled and cubed
1 Tbl butter
1 Tbl finely chopped onion
1/4 C Shredded Cheddar Cheese
1 bag frozen peas and carrots / mixed vegetables
1 Onion, chopped
1 Lb ground venison / lamb / beef
2 Tbl Flour
1 Tbl Ketchup
1/4 Worcestershire
1 packet brown gravy
1 C Water
1/4 Shredded Cheddar
1 Tbl Vegetable Oil

DIRECTIONS

• Boil potatoes until tender. Drain and mash.  Mix in butter, finely chopped onion, and 1/4 cheese. Season with salt and pepper; set aside.
• Preheat oven to 375 degrees
• In large frying pan, cook onion and meat. Drain fat, stir in flour and cook a minute.  Add frozen vegetables, ketchup, Worcestershire, gravy packet, and water. Simmer for about 5 minutes.
• In a 9x13 baking pan, spread meat and vegetable mixture and top with mashed potatoes. Sprinkle with remaining cheese.
• Bake for 20 minutes, remove and let sit for 5 minutes.
• Enjoy!