Simple Shepherd’s Pie
Attention ultra-lazy cooks: This no-mess meal raises the bar on instant mashed potatoes.
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½ cup freeze-dried veggie medley (peas, corn, carrots)
1/3 cup chopped, dried mushrooms
¼ tsp dried rosemary
½ tsp dried thyme
.8-oz. packet brown gravy (like McCormick)
2 oz. instant potatoes
3 Tbsp butter
pinch black pepper
5-oz. can or packet ham
Make three bag bowls (see DIY Bag Bowls). Divide vegetables, mushrooms, herbs, and gravy packet between two of the bags (make sure gravy powder is well-blended as you divide it). Put mashed potatoes, butter, and pepper into the third bag.
Bring 3½ cups water to a boil. Let water sit as you divide ham evenly between the veggie bags. Add 1 cup hot water to each of the three bags, stir well, and loosely close. Let sit for three minutes. Add a heaping spoonful of potatoes to each ham/veggie bag and stir to thicken sauce. Top with remaining potatoes.