Shepherd's Pie

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by Hallie​ Berry, former SAWS Assistant Field Crew Leader

Servings: 6 person crew

Ingredients

  • 2 small sweet potatoes

  • 3 carrots

  • 1 onion

  • 1/4 cup dehydrated split peas or dehydrated peas

  • 1/4 cup dried veggies

  • 1/4 cup dried mushrooms

  • 3 cups instant mashed potatoes (garlic and onion powder added

  • 1 packet onion soup mix

  • 2 packets mushroom gravy

  • 1 packet dried spaghettie sauce seasoning

  • 1/2 bag or about 1 cup TVP

  • Cheddar cheese for topping

Cooking Instructions

  1. Bring water, peas and dehydrated veggies to a boil. 

  2. Add sweet potatoes. 

  3. Chop and add carrots and onion. 

  4. When veggies are cooked through, mix in instant potatoes with enough water for desired consistency. 

  5. In a separate pan, heat a few cups of water and add seasoning packets and TVP. 

  6. After several minutes of rehydrating, add more water if needed. 

  7. Serve TVP mixture on top of potatoes and add cheese.

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