Easy Backpacking Shepherd's Pie

Ingredients

• •1/4 cup onion
• •0.5 pound ground beef
• •8 ounce cream corn
• •8 ounce corn
• •1 package powdered brown gravy
• •2 pieces russet potatoes
• •1 tablespoon butter
• •a splash milk
• •1 tablespoon oil
• •salt
• •pepper
• •optional ketchup, hot sauce, and cheese

Equipment

• • Campfire
• • Can opener
• • Cutting board
• • Foil
• • Knife
• • Long tongs
• • Medium pot
• • Mixing spoon
• • Skillet
• • Stove with simmer control
• • Vegetable peeler

Instructions

1. 1Cover the potatoes with cold water and bring to a boil. Cook until tender, then drain and mash with butter and a splash of milk. Season with salt and pepper. Set aside.
2. 2Heat oil in a skillet, add onions, and cook until translucent. Add ground beef and cook until browned. Add cream corn, corn, and brown gravy, and simmer until thickened. Season with salt and pepper. Remove from heat.
3. 3Pull out 4 sheets of foil (12 inches long). Place 1/4 of the mashed potatoes in the center and mold them into a potato shape, making a hole in the middle.
4. 4Scoop 4-5 tablespoons of meat filling into the center of the potatoes.
5. 5Bring together the long edges of the foil, folding and sealing to create a packet. Ensure there is space between the food and the foil.
6. 6Seal the short edges by folding over a few times, ensuring the packet is tightly sealed.
7. 7Place the packets on coals for about 15 minutes until hot.