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Dehydrated Shepherds Pie
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Source: Brisbane Water Outdoor Club, www.bwoc.org.au/pdfs/menus.pdf
| 1⁄2 kilo ground beef | |
| 1 | Onion finely chopped |
| 2 tablespoons | oil |
| 2 or 3 cloves | garlic, finely chopped |
| fresh herbs, basil, oregano, chives, parsley chopped finely | |
| mushrooms, (optional) finely chopped Instant gravy powder | |
Cook up garlic in oil until soft,
Add onion and fry till soft
Add ground beef, herbs and mushrooms, making sure that there are no large lumps of beef. Cook until no longer pink. Add instant gravy powder and stir through.
When cool, put on solid tray of dehydrator and dehydrate commence dehydrating. When partially dried, move to meat to slotted rack and put more of mixture onto solid rack, this speeds up the drying process. Continue dehydrating until absolutely dry. Break up lumps and divide up into quantity sufficient for one meal and add some dried peas and carrots if required. Store in airtight container in freezer until you want to use.
When you wish to re-hydrate, cover with boiling water and let stand until soft, add additional water if you wish to have more of a gravy consistency. In separate container make up Deb Instant Mashed Potatoes and put on top of re-hydrated meat, voila, “Shepherds Pie”.
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