![](https://cdn.statically.io/img/www.allrecipes.com/thmb/jVJSBsZGm0IvJLGlltQjKvfZ_ZE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1106289-87721043d0214bf3af4f4c007d7ab839.jpg)
Ingredients
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2 cups buttery mashed potatoes
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1 pound lean ground venison (or other big game)
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1 tablespoon canola oil
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1 red onion, chopped
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2 cloves garlic, minced
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2 stalks celery, diced
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½ cup diced red bell pepper
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1 tablespoon Worcestershire sauce
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½ teaspoon salt
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¼ teaspoon pepper
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2 eggs, beaten
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1 cup cottage cheese
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2 tomatoes, sliced
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1 cup shredded Colby Jack or Cheddar cheese
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
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Bake, uncovered, in preheated oven until set, about 20 minutes.
Nutrition Facts (per serving)
547 | Calories |
27g | Fat |
28g | Carbs |
47g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 547 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 13g | 63% |
Cholesterol 241mg | 80% |
Sodium 1206mg | 52% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 47g | 95% |
Vitamin C 43mg | 47% |
Calcium 334mg | 26% |
Iron 6mg | 31% |
Potassium 1104mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.