Backpackers Shepherd's Pie

by Leezanna Hill

This is a mash-up of some recipes, built to suit my groups tastes and our trip. We were backpacking in Southern Utah in November and needed something hearty and warm before we called it a night. My family raved about this recipe and I was pretty pleased with how it turned out. 

I like it for a group of 5 or more because it works best with two stoves -  one pot does stay clean though, which is a perk. You can do it for less people, with one pot, but it's great for a group. This recipe does takes some prep work, but it was well worth thinking ahead. 

Shepherd's Pie - Serves 2

1 cup instant mashed potatoes
½ cup dehydrated ground beef
½ cut dehydrated mixed veggies (I've used onion, mushroom, carrots, celery and corn)
1 packet brown gravy mix
desired seasonings (garlic salt, cheese mix, salt, pepper, etc.)
2 cups water 

At home: 

Combine the mixed vegetables, meat and desired seasonings in a doubled zip lock bag. Label “Add one cup water.” Place potatoes in a second quart-size zip-top bag, double wrap it in zip locks; label “Add one cup water.” 

In Camp

Combine meat and veggies with 1 cup of water and allow to soak for 10-15 minutes, in bag. While veggies are rehydrating, bring 1 cup water to a boil and add water to instant mashed potatoes (1 to 1 ratio for potatoes) in the zip lock bag. Squish the bag to mix. 

Add the meat/veggie/water mix to the stove and heat, boiling for about two minutes, until hot. Add gravy mix, cover and simmer on low to allow to thicken until potatoes are ready. Serve potatoes on the bottom with meat/veggies/gravy on top.