Cottage Pie
Vegetarian, lactose-free and gluten-free options available.
Cottage pie is the ultimate backcountry comfort food, easily coming together at camp to provide a warming, hearty reward after a long day of hiking.
Ingredients
Serves 1
Mashed potato:
- Instant mash
- Milk powder
- A pinch of pepper
- A pinch of salt
Spices:
- 0.2 tsp dried garlic
- 0.2 tsp dried onion
- 0.2 tsp dried thyme
- 0.2g dried rosemary
- 1/4 beef stock cube
- 1 bay leaf
Beef mix:
- 35g free-dried beef mince
- 1.3 Tbsp dried peas
Other:
- 15ml Worcestershire sauce
Method
Before hiking:
- Place the mashed potato ingredients in one zip lock, spices in another, and beef mix in a third. Distill the Worcestershire sauce into an oil-tight container.
When hiking:
- Place the beef mince and peas in a pot and cover with water. Bring to the boil.
- Once rehydrated (2-3mins), drain all excess liquid from the beef mince.
- Stir in the spice mix, and the Worcetershire sauce.
- Bring 1 cup of water to the boil.
- Slowly add the hot water to the mashed potato mix until you achieve the desired consistency.
- Top the beef mince with potato.
- Enjoy!
Notes
Vegetarian option: To make this recipe vegetarian, swap out the beef mince for TVP.
Gluten free option: This recipe should be gluten free if you opt for a gluten free instant mashed potato.
Lactose-free: You can make this recipe lactose-free by excluding the milk powder from the mashed potato.
