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Tararua Tramping Club

Celebrating 100 years of tramping

Recipes Daleys Flat Shepherd’s Pie

This recipe was first published in the Tararua Tramper Volume 92, no 1, February 2020

Daleys Flat Shepherd’s Pie

By Sarah White

I don’t have a dehydrator so for our seven-day Barrier Range trip I concocted this shepherd’s pie using available ready-dehydrated ingredients. It was delicious and substantial.

ShepherdsPie.jpeg: 990x297, 64k (2020 Apr 26 10:24)


240 gm freeze dried beef mince (Back Country – 1˝ pack) 100 gm dried peas (Continental Surprise – 1 pack) 45 gm instant mixed vegetables (Back Country – ˝ pack) 1 pkt tomato soup mix (Maggi) 3 tsp beef stock powder 1 tsp chilli flakes Salt to taste 1 tsp sugar 3 handfuls dried onions 2 handfuls dried mushrooms 3 cloves fresh garlic


300 gm instant mashed potato flakes (Cinderella – 1˝ packs) 25 ml olive oil 25 gm whole milk powder Salt to taste Fresh or dried thyme (optional) Grated cheese (optional)


  • Before you leave home mix all the meat ingredients, except the garlic, together in a bag.
  • When you get to the hut put the meat mix in a billy and cover with water.
  • Finely chop the garlic and add to the meat. Leave to soak.
  • When ready to eat, bring to the boil. Add more water if it’s too dry.
  • Simmer until everything is well hydrated (5-10 minutes).
  • Add the potato flakes to a small amount of boiling water – follow packet directions to get proportions
  • Add oil, milk powder, salt and optional thyme and mix well.
  • Top with grated cheese.

NB. Watery mash is nasty, so err on the side of too little water. You can always add more.

Shopping Notes

I got the dried onions from Davis Trading – also available at Moore Wilsons. Back Country products are available at tramping and camping shops, and online. Dried mushrooms, dried peas and instant mash all come from the supermarket. [Daleys Flat is next to the Dart River - see Sarah's trip report].

Serves six


Page last modified on 2020 Apr 26 10:27

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