Daleys Flat Shepherd’s Pie
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.
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.
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].