Reader Recipe: Queets Valley Shepherd's Pie
Classic, pubworthy flavor for camp.
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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
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.
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.