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Very versitile venison in a twist on the traditional shepherd's pie from the kitchens of  lavin

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A venison take on Shepherd's Pie! for :cionfaccc:

2 cups buttery mashed potatoes
1 pound lean ground venison (or other big game)
1 tablespoon canola oil
1 onion, chopped
2 cloves garlic, minced
1 Packet onion soup mix
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1 cup shredded Parmesan Reggiano or Cheddar cheese
2 Tablespoons chopped almonds


Preheat oven to 350 degrees F (175 degrees C).
Spread mashed potatoes evenly in a 2-quart casserole dish; set aside.
Mix egg and onion soup mix into raw, defrosted ground venison
Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
Heat the canola oil in the skillet, then stir in the onion, and garlic. 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.
Spread evenly over meat mixture. Top with almond slices, and sprinkle with cheese.
Bake, uncovered, in preheated oven until set, about 20 minutes.

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Allergy warning – recipe contains treenut, dairy & egg products