Tony's Venison Shepherd's Pie

With Deer season opening in a few days, I was trying to figure out what to take for quick easy meals for when we come in from the evening hunt. Something very hardy but quick to heat up for dinner. With chili and pasties already on the menu, what should I take? Ah yes, Shepherd's Pie would be perfect. With all the recipes on the internet, which one would be a good one? None of the recipes I found sounded like what I was looking for. Most used too much tomato, or used several ingredients that I didn't have on hand. Since I didn't find what I was looking for, I guess I should come up with my own. This turned out absolutely fantastic, if I don't say so myself. Give it a try and tell me what you think.

Tony's Venison Shepherd's Pie

• Mashed Potatoes (Do you really need a recipe for mashed potatoes?) A couple cups worth. Enough to generously cover the filling.
• Cheddar Cheese
• 1 Pound Ground Venison
• 1 Can Beef Broth 
• One Small Onion Chopped
• Two Cups Frozen Mixed Vegetables (Carrots, Peas and Green Beans)
• 1/4 tsp Greek or Italian Seasoning
• 1/4 tsp Garlic Powder
• 1/2 tsp Black Pepper
• 1/4 tsp Salt
• 1 Can Rotel Drained

Directions

1. Prepare your mashed potatoes.
2. Preheat oven to 400 Degrees F
3. In a skillet, brown your venison.
4. Once the venison is browned, add the can of beef broth and simmer until about half of the broth is cooked off. (Since Venison is naturally lean, this adds a little fat and lots of flavor.)
5. Add the onions and continue simmering until all the liquid is cooked off.
6. Add the pepper, salt, garlic powder, Greek seasoning, vegetables and the Rotel.
7. Continue cooking for about five minutes to heat everything through. 
8. Transfer the meat mixture to a baking dish.
9. Cover the filling with the mashed potatoes and sprinkle the top of the potatoes with the cheddar cheese. 
10. Bake in the preheated oven for approximately 30 minutes.
11. Serve Hot