Pkg. instant mashed potatoes, for 4
2 tbsp. chopped onion
3 tbsp. flour
3/4 c. beef broth
1/4 tsp. Kitchen Bouquet sauce
2 to 2 1/2 c. cooked venison, cubed
1/2 c. celery, finely chopped
3 tbsp. butter
1/2 c. milk
1 tbsp. snipped parsley
1/4 c. grated cheddar cheese

Prepare mashed potatoes according to package instructions. In a skillet, saute celery and onion in butter until tender but not brown. Blend in flour and gradually stir in milk and broth until mixture thickens and bubbles. Add cooked meat, parsley, Kitchen Bouquet; stir and season to taste with salt and pepper. Pour meat mixture into a 1 1/2 quart casserole and top evenly with mashed potatoes. Sprinkle with cheese and bake at 400 degrees for 20-25 minutes or until brown. Serves.4