Sheppard’s Pie

A classic hearty combination of comfort foods, minus the pie crust.


  • 1 pound ground turkey, dehydrated
  • 12 ounces of Mixed Vegetables, dehydrated (corn, peas, string beans, broccoli, etc)
  • 2 Pouches Instant Mash Potatoes (6.6 ounces)
  • 3 Packages Instant Brown Gravy Mix
  • 4 T Full Fat Powdered Milk (Nido) – Optional

Ground MeetPre-Trip Preparation:

  • Fully cook, drain, rinse and dehydrate 1 pound ground turkey.
  • Dehydrate 12 ounce of frozen mixed vegetables.
  • Package dehydrated items in labeled zip lock freezer bags.

Cooking Instructions:

  1. Rehydrate ground turkey in zip lock bag.
  2. Rehydrate ground vegetables in zip lock bag.
  3. Mix (or whisk) gravy packets with 3 cups of cold water.
  4. Drain rehydrated meat and vegetables and add to gravy. Bring combined contents to a boil.  Decrease temperature and simmer until vegetables are tender.
  5. In separate pot, combine 4 cups of water with powdered milk, and bring to a boil.
  6. Once boiled, whisk in instant potatoes and let set for 5 minutes.
  7. Serve mash potatoes smothered in meat, veggies, and gravy.


  • Dehydrated ground beef can be substituted, but turkey seems to rehydrate better.
  • For vegetarian, substitute tofu for meat.
  • Allow enough time for meat and vegetables to rehydrate prior to cooking.