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Backpacker Magazine – January/February 2010

Reader Recipe: Queets Valley Shepherd's Pie

Classic, pubworthy flavor for camp.

by: Teresa "Dicentra" Black, Seattle, WA

Queets Valley Shepher's Pie (Justin Bailie)

Top Chefs
More reader recipes

1 7-ounce package baked tofu (any savory flavor) 

1 4-ounce package Idahoan brand Buttery Homestyle mashed potatoes  

1 packet powdered mushroom sauce (such as Simply Organic) 

1/2 cup dried mushrooms  

1/4 cup dried mixed vegetables  

1/2 teaspoon vegetable bouillon 

1/4 teaspoon dried sage 

1/2 teaspoon dried thyme 

1 teaspoon olive oil 

Salt and pepper to taste 

At Home  

Combine the vegetables, sage, thyme, and bouillon in a quart-size zip-top bag. Label “Add one cup water.” Place potatoes in a second quart-size zip-top bag; label “Add two cups water.” Transfer oil to a spillproof container. 

In Camp 

Bring three cups of water to a boil. Dice the tofu. Add two cups of hot water to the potato bag and one cup to the vegetable bag. Close both bags; squish the potatoes to mix. Set both bags aside (in a freezerbag cozy, if you have one) to rehydrate. Heat oil in a pot and sauté tofu for two minutes. Remove from heat and add vegetables (do not drain). Add mushroom sauce and stir until mixture thickens slightly. Top with mashed potatoes. Serves three.

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READERS COMMENTS

Mark - if you get the Idahoan potatoes in the single pouches they only require water.
Posted: Aug 25, 2010 Dicentra

where is Elisabeth ? I miss the trail chef!
Posted: Apr 01, 2010 Chris Turgeon Michigan

Check the potatoes before you go. The Idahoan's require milk and butter now not just water.
Posted: Mar 31, 2010 Matt D

Teresa Black is a Backpacker gourmet dream come true! Her recipies are simply delicious and are easy to make. She does have a wonderful book out. check it out- Go blue fredo is one of my faves.- p.s can't wait to try this one! cheers M8
Posted: Mar 25, 2010 Mark

Where do I find info on the freezer bag cozy? Sounds interesting.
Posted: Mar 10, 2010 Shauna