Backpacking Shepherd's Pie Recipe

Ingredients

• •1 tsp olive oil
• •0.5 lb lean ground beef
• •0.5 cup yellow onion
• •1 cup freeze dried peas
• •0.25 cup dehydrated carrots
• •0.5 packet brown gravy mix
• •1 4-oz package instant mashed potatoes

Equipment

• • Skillet
• • Dehydrator
• • Freezer bags
• • Pot

Instructions

1. 1Heat a skillet over medium high heat. Add oil and diced onion. Cook, stirring often, until onion has softened, about 3 minutes.
2. 2Add beef, breaking into small crumbles as it cooks.
3. 3When the beef is fully cooked, transfer the mixture to a dehydrator tray and dehydrate at 150-160 degrees until the crumbles are thoroughly dried, about 5-7 hours.
4. 4When the meat and onion mixture is dry, allow to cool and place it in a quart sized freezer bag along with the gravy mix, peas, and carrots.
5. 5Put the mashed potato mix in a gallon sized freezer bag. Use a permanent marker to write the amount of water to add to the potatoes on the freezer bag.
6. 6About 30 minutes to an hour before you are ready to eat, boil enough water to cover the meat mixture to begin rehydration.
7. 7When the meat feels almost rehydrated, boil water for the mashed potatoes according to the package directions. Carefully pour the water into the freezer bag with the mashed potatoes. Close the bag and gently shake the bag to mix the potatoes with the water. Massage the bag periodically to ensure the potatoes and water are completely mixed.
8. 8Add the meat mixture to the pot, and heat through, adding water a little at a time as necessary until the meat is fully rehydrated and the mixture is heated through.
9. 9Top meat mixture with potatoes.
10. 10Serve and enjoy your delicious trail cooked meal!