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1 lb. ground venison 1 lb. ground beef 1 small white onion, diced 2 green onions, white and light green parts thinly sliced 2 celery stalks, thinly sliced 2 cups frozen mixed veggies, thawed 1/4 tsp. dried thyme 1/8 tsp. dried rubbed sage 1/4 tsp. dried parsley salt and pepper to taste 2 cups beef broth 2 T. all-purpose flour mashed potatoes made from 2 – 2.5 lb. potatoes 1 cup shredded cheddar cheese
Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish. Spray a skillet with non-stick cooking spray and add heat to medium-high. Add meat to skilled. Crumble and cook beef and venison until internal temperature is 165 deg. Meanwhile, mix flour with 2 T. beef broth in saucepan over high heat to form smooth paste. Add remaining broth and bring to boil. Reduce heat to medium low and allow to simmer until thickened. Add celery, onion, and green onion. Stir and cook until onion is translucent, about 4 – 5 minutes. Add mixed veggies to skilled and mix with other ingredients. Add thyme, sage, and parsley to skillet and salt and pepper to taste. Mix well into other ingredients. Mix 1/2 cup cheddar cheese with mashed potatoes. Pour meat and veggie mix into pan. Cover with mashed potatoes and spread potatoes into an even layer. Sprinkle remaining 1/2 cup cheese on top of potatoes. Cover pan with foil and bake for 45 minutes. Increase heat to 400 deg. F. Remove foil to allow surface to brown and cook for another 10 minutes. Remove from oven and allow to cool for 5-10 minutes.